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This classic French version of baked beans takes time, but the meltingly tender, flavorful beans with sausage and pieces of tender duck is so worth it.
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This recipe is by Bryan Miller and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a meatloaf piled high with spicy shrimp The chef David Burke created the dish for the Stadium Grill.
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Cod cakes are terrific with cod, but can be made with any white-fleshed fish Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery Eggs and cracker crumbs will help bind everything together below a drift of spice