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This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's sweet and sour pork with pineapple and green onions is a lighter version of the Chinese take-out classic.
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My challah varies according to the weather and my whim The basic formula has changed through the years; I use less sugar and oil now and fewer eggs The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour
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Matambre is a contraction of the Spanish words for "kill" and "hunger" -- it's the hunger killer It's beef traditionally stuffed with vegetables, herbs, hard-cooked egg and seasonings I cannot abide hard-boiled egg in cooked meat dishes, so I've substituted olives
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