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It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines In this stew, caraway seeds, allspice and fennel reinforce that heritage, while sweet potatoes add rich, round flavors Although bone-in ribs seem a bit more flavorful, boneless are also fine here
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A twist on the classic apple tarte Tatin, Tom Colicchio's recipe uses roasted tomatoes in place of apples, and cuts the sweetness of the caramel by adding sherry vinegar.