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cooking.nytimes.com
Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981 I adapted it more than three decades later, after Harrison's death in 2016 The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways
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A delicious recipe for savory hand-held pies filled with picadillo, a Latin American ground beef filling with bell peppers, green olives, and dried currants.
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Get Sauerbraten with Julienne Vegetables Recipe from Food Network
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Cubed Braised Beef: Relatively easy to make, bursting with flavor, the kids loved it and what more can I say? Served with mashed potatoes because we wanted something...
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A recipe for the Indian dish chicken tikka masala from Indian-American chef Preeti Mistry