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In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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A pinch of white sugar takes the edge off this quick-fix salsa, prepared with canned tomatoes and fresh, crunchy vegetables.
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Onions are caramelized in butter, then combined with broth and white wine for a quick and simple onion soup.
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This recipe is from my Dad-the biggest tailgating fan that there is! He became very sick last year, but a classic burger always cheers him up! This is one of...
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Got this from a website called cookingandcars.com. I like the idea of Freedom onion soup vs. French onion soup.
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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.