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This recipe is by David Tanis and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.
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Goose breast slow cooked with onion, garlic and Worcestershire sauce in chicken broth.
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This bloody mary recipe is a blast thanks to liberal additions of horseradish and hot pepper sauce.
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An easy Mexican baked tilapia recipe, with yellow onion, red bell pepper, garlic, chili powder, tomatoes, green olives, capers, and cilantro.
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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Get Roasted Grape Tomatoes Recipe from Food Network
cooking.nytimes.com
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks This version is a side dish for the American summer, when corn and grilling are both in season The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above
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Oven fries seasoned with garlic powder and onion powder will go great with your favorite burgers.
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Egg casserole is a delicious dish and is super quick and easy to make; your family will be thrilled and so will you!
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Skirt steak is marinated in a Chinese-inspired marinade with hoisin sauce and grills up in just minutes for Chef John's juicy and tender grilled hoisin beef.