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This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For these enchiladas, Chef Joseph Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes.
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A great salsa for chips, tacos, eggs, etc.
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This pecan pie recipe is made deluxe with the addition of whipped cream and brandy. Omit the brandy, if desired.
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Your Thanksgiving guests will thank you for this mouthwatering dessert mashup of 2 classic favorites: gooey brownies and caramel pecan pie.