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A little roasted tomato salsa is the secret ingredient in this recipe for Chef John's corned beef hash.
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This simple salad mixes canned sweet peas with water chestnuts and green onions in slightly spicy mayonnaise dressing for an easy appetizer or side dish.
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Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Serve with spaetzle to soak up the gravy.
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This easy recipe combines the pungent flavors of curry and mango for a filling and delicious dish that will have everyone going back for seconds!
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Orzo pasta and mushrooms are cooked with white wine in a rich butter sauce.
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The nicest dishes, in my opinion, are based on flavor combinations that the cook just imagines would possibly go well together, as well as a nice balance of textures...
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This vegetable gratin is a creamy and slightly spicy side that just might steal the show at your dinner table.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.