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A DIY version of the store-bought main dish, filled with plenty of mushrooms, miso, and fresh herbs.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you’ll do well to make this recipe for your New Year’s Eve party Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering The filling is a typical Greek dolmades filling.