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cooking.nytimes.com
The classic California Cobb salad is a composed salad made with chicken breast, lettuce, avocado, tomatoes, chopped hard-boiled eggs, bacon, and blue cheese It should never be a jumble: the elements are arranged on a platter or in a wide bowl side by side, then dressed, and it’s up to the diner to mix them together This version dispenses with the bacon and reduces the amount of Roquefort or blue cheese called for in the traditional Cobb
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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.
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A quick stew of vegetables, Moroccan spices, and chickpeas.
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cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.