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This Instant Pot(R) chile verde is loaded with tender chunks of pork shoulder, sauteed tomatillos and jalapenos, and fresh, citrusy cilantro.
cooking.nytimes.com
Traveling in Morocco 30-some years ago, I had eaten tagines — stews distinguished by being cooked in the pot of the same name — that I did not recall as involving any browning This method is described as “starting the tagine cold.” It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat At that point it is covered and cooked until tender
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Asparagus pairs well with the fresh, clean flavor of cilantro.
cooking.nytimes.com
This recipe is by William Grimes and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A garlicky, spicy rub bakes onto a roast turkey to seal in the juices for a flavorful holiday centerpiece for your big meal, done up Peruvian-style.
cooking.nytimes.com
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers
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