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This recipe is by Joanna Pruess and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
Tyler Kord, the chef-owner of the No 7 Sub shops in New York, has made the submarine a thing of juiciness, beauty and exoticism “I like soft bread and fancy ingredients inside,” said Mr
cooking.nytimes.com
Cooking is not always about simplicity and ease Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve There is no greater one than cassoulet