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cooking.nytimes.com
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans In the Texas spirit, it does, however, call for three pounds of meat — boneless chuck, buffalo or venison There is also some bacon for good measure
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Earl Campbell's Hot Link Gumbo Recipe from Food Network
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Get Bourbon-Glazed Pork Belly over Black-Eyed Pea Cakes with Collards Recipe from Food Network
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This contemporary pairing with creamy grits—an old Southern favorite spreading in popularity across the country—doubles the luscious richness.
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Get Clams Casino Pizza Recipe from Food Network