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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.
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Get Pete's "Rubbed and Almost Fried" Turkey Sandwich Recipe from Food Network
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A classic French shellfish and fish stew recipe, prepared with the freshest possible seafood, caught and served the same day. Served with a spicy sauce rouille.
cooking.nytimes.com
Cod cakes are terrific with cod, but can be made with any white-fleshed fish Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery Eggs and cracker crumbs will help bind everything together below a drift of spice
cooking.nytimes.com
This is a meatloaf piled high with spicy shrimp The chef David Burke created the dish for the Stadium Grill.
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Get Middle Eastern Chicken Flatbreads Recipe from Food Network
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Get Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze Recipe from Food Network