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Chef John's Salvadoran-style chicken stewed in sour cream is comfort food at its best: succulent, flavorful, and filling, with just the right amount of heat.
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This recipe is by Alex Witchel and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegan recipe mixes tomatoes, corn, tomatillos, jicama, and chiles together, then tosses them with a creamy chipotle and avocado dressing.
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Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
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This recipe is by Bryan Miller and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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