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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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An overhaul of the classic lunchtime recipe, made with premium canned tuna, fennel, and lemon zest.
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This towering red velvet cake with cheesecake layers and buttercream frosting is similar to the one served at The Cheesecake Factory®.
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Ground beef and rice meatballs are simmered in a spicy chipotle pepper, tomato, and tomatillo broth in this hearty albondigas soup recipe.
cooking.nytimes.com
This homey casserole was developed by Pierre Franey in 1991 for the 60-Minute Gourmet column It is hearty sustenance that evokes memories of childhood and sweater weather Its preparation is simple, but its flavors veer elegant
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Leftover turkey gets its mojo back in Chef John's cornbread-encrusted tamale pie filled with 3 kinds of peppers plus adobo and enchilada sauces.
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Get Victor's 1959 Cafe - Picadillo and Creole Sauce Recipe from Food Network