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cooking.nytimes.com
A savory, olive oil-crusted tart stuffed full of golden, roasted peppers, jammy onions and some freshly grated pumpkin is a great dinner party treat, although it's perfectly wonderful for a family evening repast as well Salt the pumpkin ahead of time to draw out excess moisture, though if you are pressed for time you can skip this step To perk up the caramelized intensity of the filling, it is helpful to fold in something zingy like olive or capers, or perhaps a good splash of lemon juice.
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Chicken Mulligatawny curry soup! So EASY to make and absolutely delicious, you will want to make over and over again.
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cooking.nytimes.com
This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ragu-Stuffed Peppers Recipe from Food Network