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This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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Get Blackened Duck topped with Mango Salsa and served with Wild Rice and a Vegetable Medley Recipe from Food Network
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