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cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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Chef John produces melt-in-your-mouth, tender results in his version of Lion's Head meatballs, the Chinese dish that's simmered in a savory broth with vegetables.