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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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These savory pizzas are bathed in a tomato and lamb topping, then cut into wedges to serve. Served hot or cold, these may be an appetizer, or put a little salad in the middle, and fold up like a taco for a quick meal.
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Warning: You will be addicted to this lemon sauce.
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All the flavors of bruschetta on top of juicy grilled chicken!
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A venison pot roast is slow-cooked with a creamy mushroom gravy until melt-in-your-mouth tender.
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An exotic twist on an old classic, this corned beef and cabbage is braised in coconut milk, giving it a subtle sweetness and richness that is delightful.
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