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cooking.nytimes.com
One of the singular pleasures of eating out in New York City in the early years of the new century was the arrival of a plate of steaming beef-cheek ravioli at Babbo, Mario Batali's flagship restaurant on Waverly Place in Greenwich Village The delicate pasta triangles glistened beneath a velvety sauce made of crushed squab liver livened with capers and anchovies So I set out to make the things myself, at home
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Marinated tofu, apple, and Napa cabbage make for a flavorful roll.
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This ozoni soup, made with mochi, chicken, shrimp, spinach and mushrooms, is a soup traditionally eaten on New Year's Day in Japan.
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Nicely spiced fig spread is layered on toasted French bread with Brie cheese and apples for impressive and tasty crostini perfect for parties.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It was the luck of the Irish, amid all the twitters, I learned about colcannon from www.Foodwishes.com. A traditional Irish dish, colcannon is made with white...
cooking.nytimes.com
Long before the Cheesecake Factory made this dish popular in the United States, it was made at Yardbird in Hong Kong by the Canadian chef Matt Abergel Food that is “Korean-fried” combines the thin, crisp crust of Japanese tempura with the fire of Korean gochujang, a spicy staple available in any Asian market The Yardbird version also includes tempura mix and red yuzu kosho, a tart Japanese condiment made of red chiles, yuzu and salt
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This green bean casserole recipe has all the flavor of the classic dish but is made from scratch.
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This stir-fried eggplant recipe is cooked with soy sauce, fish sauce, tamarind paste, garlic, and sherry for a fast weeknight vegetable side dish.
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Get Neely's Fried Calamari Recipe from Food Network
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Get Smoked Turkey Leg and Green Bean Salad Recipe from Food Network
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Get Grilled Chicken Lettuce Wraps with Sesame Miso Sauce Recipe from Food Network