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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hearty WINTER VEGETABLE SOUP (made with beef broth) is busy with many standard and some Asian vegetables. Use fresh vegetables whenever possible. Canned...
cooking.nytimes.com
The market tomatoes, green beans, peppers, cucumbers and lettuces were irresistible, and we would have been happy to dine on this iconic Provençal salad every day I’m making the anchovies optional in this recipe, but they are always included in the authentic salade niçoise.