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Tasty, fast, and easy describe this pot pie made with cooked turkey meat, canned corn, carrots, and potatoes, and an easy topping made of baking mix.
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Chicken and rice are simmered in a tarragon-infused broth creating a warm and comforting soup perfect for cold evenings.
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Hamusta soup, a popular Middle Eastern vegetable soup, gets a hit of tanginess from lemon juice added to the broth.
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This recipe is by William L. Hamilton and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple, rich dish from Chef Tom Colicchio.
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