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cooking.nytimes.com
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory
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Get White Chili Recipe from Food Network
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Mexican pork carnitas, slow cooked, spicy, shredded pork shoulder, finished in the oven for browning, served with tortillas and salsa.
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Get Rack of Pork with Pear Apple Compote Recipe from Food Network
cooking.nytimes.com
There is no high drama about simmering a stew However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide
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Get Turkey Dumpling Stew Recipe from Food Network
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A classic Italian-sausage sandwich recipe smothered with onions, peppers, and cheese, but made with venison meat.
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The classic Italian-American dish done right, with meatballs made from pork, chicken, and beef.