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cooking.nytimes.com
Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry) Eating it — salty and rich, buttoned with sweetness — will occasion thoughts of a coming walk or a nap on the couch with the dog
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Get Eggplant Parmigiana Recipe from Food Network
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Get Road to Morocco Lamb with Pine Nut Couscous Recipe from Food Network
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Get Jacques's French Potato Salad Recipe from Food Network
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A quick stew of vegetables, Moroccan spices, and chickpeas.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Meatloaf with Kimchee and Spicy Glaze Recipe from Food Network