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Get Sunny's Easy Italian Herb Dip Recipe from Food Network
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When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Portuguese Fisherman's Shrimp and Chorizo Recipe from Food Network
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Get Ena's Signature Spicy Jerk Chicken and Jerk Sauce Recipe from Food Network
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Get Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake Recipe from Food Network
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Ketchup grows up with the addition of sweet piquillo peppers.
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Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
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This recipe is by Molly O'Neill and takes 2 hours 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This creamy chowder features cod and potatoes with clam juice for a warm bowl of soup.
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Silver-dollar latkes flavored with thyme, onion, and pepper.
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2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 clove garlic, chopped 1/2 large jalapeno...