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Deviled eggs get a kick from hot peppers and Buffalo wing sauce to give your favorite appetizer a spicy and zesty flavor.
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This recipe is by Marian Burros and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs — dill, parsley and cilantro — for freshness and tang And caramelized onions and dried barberries (or currants) contribute a gentle sweetness This is dinner party food that is at once elegant and supremely comforting.