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Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.
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Jalapeno peppers and a dash of hot sauce add heat to this simple cream of asparagus soup.
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Chef John cooks the apples first for more flavor and a softer texture, and he uses sparkling apple cider for a lighter-tasting apple fritter.
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This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.