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The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
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A touch of ginger adds a surprising, yet subtle balance to the creamy tang of goat cheese and the briny sweetness of shrimp in this lovely risotto dish.
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Chili is one of those foods which can attract controversy and strong opinion. There are those who believe that beans have no place in chili, like the chili con...
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This smooth, creamy cauliflower soup with sharp cheddar cheese is absolutely what you want on a chilly day. It's ready in under an hour. Serve with some crusty bread and a side salad!
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With its seductive flavors of coconut, lime, ginger and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.
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This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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