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This recipe is by Merrill Stubbs and takes About 15 minutes, with 24 hours' infusing, and 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This hearty, brothy stew features popular ingredients from the Iberian Peninsula — salt cod, garlic, saffron, potatoes Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles You’ll need to soak the fish overnight to remove the salt
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Soaked salt cod is layered with potatoes, eggs, golden raisins, capers, and roasted red peppers, then simmered in a white wine-tomato sauce.
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This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
A host of savory herbs season this hearty stew featuring beef, mushrooms, carrots and potatoes all simmered in rich beef stock.  It takes just 15 minutes to put together the ingredients, then it simmers on the stove while you tend to other things.
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Pureed corn and chicken broth make the "cream" sauce for this summery pasta. Sweet cherry tomatoes, zucchini, fresh basil, and pancetta finish the dish.
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These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.