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cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
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With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.
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Try this easy recipe for Spanish rice and beef, baked with tomatoes, bell peppers, thyme, and chili powder into one delicious one-pot dinner
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Wonderful thick, spicy stew that is so easy to make that you can do it on the busiest of days! Great for a crowd!! No peeking until it's done!!
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Caramelized onions and hot dogs are finger-food ready when wrapped in rich butter pastry.
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This is a stellar combination of juicy roast beef with bitter broccoli rabe and melty provolone cheese.
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Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. A lovely beginning or finish for any meal, and ready to serve in less than 20 minutes.
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Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.
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Beef tips sauteed with onions and then mixed with a rich sauce combine for a quick and easy weeknight dinner.
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Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.