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These cabbage rolls are stuffed with a mixture of beef, pork, and venison, then baked in a tomato sauce. I remember my grandmother making these on special occasions, usually when she had a lot of hands to help her! This is time consuming but most excellent, and the rolls freeze well for later consumption.
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Classic green chile stew is a simple and tasty dish. It also adapts nicely to other ingredients. The grilled corn and dried onions in this recipe add a pleasant...
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Using a slow cooker will create a delicious, authentic dish with very little hands-on time.
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This recipe is by Sara Dickerman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
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This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
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These ribs are generously seasoned with a mix of aromatics and slow-roasted until tender.
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