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A good-tasting fruit vinegar can be the cooking medium for an entire dish For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
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Long-grain rice absorbs a broth of pureed green chiles, cilantro, and tomatillos, giving you a flavor-packed yet easy green rice side dish.
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This is an authentic recipe for Mexican green tamales (tamales verdes) that are stuffed with shredded chicken and a spicy tomatillo sauce.
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If your family likes green beans, cheese, and potatoes, they will love this!
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Green bell peppers stuffed with ground beef, onion and rice, and then baked and topped with spaghetti sauce.
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Save space in your oven by making this Thanksgiving staple in the microwave.
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Smoked turkey legs, onions, and carrots are simmered for a long time in water for a broth that makes a great foundation for soups or other recipes that call for stock. You can save and use the turkey meat if you like.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.