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cooking.nytimes.com
Ms Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
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Get Roast Chicken Salad Sandwiches Recipe from Food Network
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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
cooking.nytimes.com
This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe uses Roma tomatoes and lots of veggies and seasonings that are available all year. The hardest part is blanching, peeling and chopping the 40 tomatoes, the rest is a snap.
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Get American Macaroni Salad Recipe from Food Network
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Gluten-free stuffing with ground turkey, seasoned with sage and celery salt, is a tasty addition to the gluten-free Thanksgiving table.
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Get Grilled Shrimp with Chili Cocktail Sauce Recipe from Food Network
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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This delicious recipe is a snap to make and tastes delicious! It's vegan and vegetarian, too.
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Get Lemon and Herb Roasted Thanksgiving Turkey Recipe from Food Network