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A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.
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Tender calf's liver is simmered with sweet onion in a rich gravy in this traditional dish.
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This dressed-up pasta sauce, made with lots of lean ground beef, onions, and mushrooms, contains a surprise ingredient -- coffee! Make plenty ahead of time, it gets richer after a day or two.
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Oxtail broth, a key ingredient to many Asian soups, is made quickly in the Instant Pot®, with all the key basic elements expected in a hearty broth.
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We all have had fried chicken and deep fried turkeys has become the thing to do lately (regardless of how many fires have forever ruined Thanksgiving). What...
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Get Penne with Sun-Dried Tomato Pesto Recipe from Food Network
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Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
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Tri-tip marinade made with lemon-lime soda and soy sauce is an easy marinade for any cut of beef, particularly tri-tip.
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Recipe for Penne with Tuna, Plum Tomatoes, and Black Olives, as seen in the October 2009 issue of O, The Oprah Magazine.
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Kids adore these homemade chicken tenders with honey-mustard!