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cooking.nytimes.com
One of the singular pleasures of eating out in New York City in the early years of the new century was the arrival of a plate of steaming beef-cheek ravioli at Babbo, Mario Batali's flagship restaurant on Waverly Place in Greenwich Village The delicate pasta triangles glistened beneath a velvety sauce made of crushed squab liver livened with capers and anchovies So I set out to make the things myself, at home
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Get Prosciutto Lamb Burgers Recipe from Food Network
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Get Campanelle Pasta Salad Recipe from Food Network
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This isn't your average stuffing. Brandy, dried cranberries, and sweet potatoes offer the perfect contrast to the savory sausage and cornbread stuffing.
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Get Parasol's Restaurant and Bar - Chicken and Andouille Gumbo Recipe from Food Network
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Smoky, spicy andouille sausage, chicken thighs, and shrimp cook up in a rice and vegetable mixture for a crowd-pleasing one-pot meal.
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Chicken and chorizo sausage are simmered in the slow cooker with plenty of spices and hot peppers creating a hearty Mexican-inspired make-ahead meal.