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Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.
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Roast your favorite root vegetables and toss them in a curried broth for the filling of a puff pastry-topped pot pie. Use any combination of vegetables for a colorful and warm dinner.
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A hearty French-style dried split pea soup with potatoes, carrots, and optional ham doesn't need any soaking, so it's good for a weeknight supper. Serve with crusty bread.
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This recipe is by Jane Sigal and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Warning: You will be addicted to this lemon sauce.
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