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This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is great for a casual barbecue, because the make-ahead chimichurri sauce delivers big-time flavor with no last-minute stress.
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The beer-battered fish in these tacos is fried twice the first can be done up to a day ahead; the second is done quickly right before serving.
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Canned white beans and cooked chicken meat are mixed in chicken stock with tomatillos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili.
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Your takeout fave, lightened up for Meatless Monday.
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