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This recipe is by Elaine Louie and takes 1 1/2 hours plus overnight soaking of the beans. Tell us what you think of it at The New York Times - Dining - Food.
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Scandinavians warm chilly nights around Christmastime and after skiing with steaming glasses or cups of glogg, a spiced, red wine-based hot punch seasoned with cinnamon sticks and whole cloves.
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This rich and creamy fish and potato stew is easy to make in advance. You can simply add the fish when you reheat the soup.
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