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cooking.nytimes.com
A juicy, beautifully pink rib roast is one of the most impressive dishes imaginable for a holiday spread (It's also one of the most expensive Invest in a digital, oven-safe thermometer and there will be no reason to worry you're overcooking it.) This recipe elevates the classic by adding a stuffing of spinach, sausage and mushrooms that is most appropriate for use with the lean beef of grass-fed steers.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded slow-cooked pork shoulder is served in soft corn tortillas with shredded cabbage, onion, pico de gallo and topped with lime crema.
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Lamb shanks are melt in your mouth delicious braised with celery root, cabbage, and rosemary. Cut the meat away from the bones and serve like a stew!