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cooking.nytimes.com
This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan These short ribs are quite simple to prepare, and after about 2 hours of braising, you end up with intensely flavorful, tender meat that falls from the bone.
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Get Jicama Tacos Recipe from Food Network
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Get Beef Tacos: Tacos de Carne Asada Recipe from Food Network
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Classic bone-in prime rib au jus is a holiday favorite!
cooking.nytimes.com
Back in 2004, William Grimes, a former Times restaurant critic, realized that his role had changed him No longer could he be satisfied with quotidian meals He wanted a way to one-star dining in his home every night, and in 30 minutes or less
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This alternative to a pulled pork sandwich uses tuna fish to capture the taste with less time and work!
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Get Steaks and Stilton Sauce Recipe from Food Network
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A steak sandwich with egg and chimichurri — that's a combo right in my wheelhouse.
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Get Lomo Saltado Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a fun take on the ever-popular Philadelphia classic, the enormous cheesesteak sandwich.
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This recipe is an easy way to make Philly cheesesteaks filled with thinly sliced rib-eye steak, onions, peppers, and plenty of melted cheese on a hoagie roll.