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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's recipe for Persian rice, made with a pinch of saffron, will have you producing perfect results every time.
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Delicious borscht soup made with fresh red beets, beef shank, onions, carrots, potatoes, cabbage, dill, and sour cream.
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A great way to use corn and, er, get rid of lima beans. The green onions (scallions) give it a vichysoisse like taste at much lower cost.
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Fennel, parsnip, potato, and other root vegetables are cooked and combined with cream to make a flavorful soup with a natural sweetness.
cooking.nytimes.com
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
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