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cooking.nytimes.com
This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy
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Rustic, hearty, thick bread soup with onions, chard, mushrooms, thick Italian or French loaf bread, and Parmesan.
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We haven’t had our first snow yet here in New York and the farmers’ markets are winding down but there are still some beautifully vibrant vegetables on the stalls...
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Get Fontina Risotto with Chicken Recipe from Food Network
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