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This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.
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Panaeng is a slightly sweet, thick Thai curry that is not as spicy as others. It is characterized by the presence of peanuts in the curry paste, and optionally...