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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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Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food.
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Coi chef Daniel Patterson's vegan roasted eggplant soup recipe is ideal for a cool summer meal.
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Get Cobb Salad with Blue Cheese Vinaigrette Recipe from Food Network
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Get Fried Pea and Mint Patty Sandwiches: Pea-lafels Recipe from Food Network
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Get Parker's Beef Stew Recipe from Food Network
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Get Eggplant Parmigiana Recipe from Food Network
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Get Road to Morocco Lamb with Pine Nut Couscous Recipe from Food Network
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Get London Broil With Onion Marmalade Recipe from Food Network
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Get Ragu-Stuffed Peppers Recipe from Food Network