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This recipe is by Melissa Clark and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here is a real heartwarmer for sweater season It calls for a lot of ingredients, but don’t be dismayed You can easily eliminate some or make substitutions
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Everything you love about a good ol' fashioned shrimp boil, minus the cleanup.
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This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley Turkey sausage, kale and sliced chiles are also tossed into the mix As Ms