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This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables This thick, satisfying chili is equally focused on both I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
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Get No-Bake Granola Bars with Carob Drizzle Recipe from Food Network
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I wrote that I found these perfect — the ur-preserves — and then tasted them again And I can only affirm it as a truth They are richer than plain vinegar pickles, which lets them be their own hors d'oeuvre, in a small chilled bowl, with olives perhaps alongside
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Panaeng is a slightly sweet, thick Thai curry that is not as spicy as others. It is characterized by the presence of peanuts in the curry paste, and optionally...
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Coi chef Daniel Patterson's vegan roasted eggplant soup recipe is ideal for a cool summer meal.
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Get Paprika Spice Turkey Breast with Hummus and Paprika Yogurt Sauce Recipe from Food Network
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Get Red Chile-Glazed Meatloaf Recipe from Food Network
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Get Churros with Spiced Sugar and Chocolate Dipping Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 1 hour, plus 3 days’ pickling. Tell us what you think of it at The New York Times - Dining - Food.
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Learn to make a delicious roasted butternut squash soup blended with sautéed onions and tart apples. Chowhound's recipe includes a how-to video, step-by-step...