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cooking.nytimes.com
Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
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Fried chicken served with a mushroom cream sauce. Easy to make, filling, and delicious.
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Get Peruvian Lamb Stew Seco de Cordero Recipe from Food Network
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