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cooking.nytimes.com
This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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
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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Portobellos, artichokes, and roasted peppers add flavor, but the olives are the key to this sandwich.
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