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A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.
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This satisfying dish fuses the classic Latin combination of rice and beans with the sausages and bread-crumb topping of cassoulet, the much-loved French casserole.
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This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Two classic mixed braises always come to mind at this time of year One is cassoulet, based on white beans and a blend of goose, duck and pork The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts
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Traditional Swedish potato dumplings have a bit of cooked salt pork and onion inside. They're a great way to use leftover mashed potatoes.
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Packaged tomato lentil couscous make for short preparation of this ground beef stuffing. The peppers are topped with cheddar cheese and baked.
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Layers of seasoned ground beef, tater tots, creamy soups and French-fried onion rings build a great autumn casserole.
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Spicy sausage adds a kick to typical meat sauce.
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