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Spicy pepperoni is added to a delicious medley of sauteed Italian sausage, onions, garlic, mushrooms, green bell peppers, tomatoes and fresh basil. Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld.
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This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
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This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These flavorful steamed clams are not only easy and delicious they're also fast to make. Plus there's chorizo sausage involved!
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Accompanied by a simple watercress salad, this home-roasted roast beef sandwich is a cut above the rest.
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Subtly seasoned turkey sausage, blended with ground turkey, sauteed onion, garlic, and parsley makes these turkey burgers moist and flavorful.
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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
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Delicious country style ribs, slow cooked in a flavorful maple sauce.