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I was at a loss on what to serve for a friend's birthday—she and another guest are allergic to gluten, and another guest is vegan. I wanted to make a hearty...
cooking.nytimes.com
Two classic mixed braises always come to mind at this time of year One is cassoulet, based on white beans and a blend of goose, duck and pork The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint Recipe from Food Network
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Get Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens Recipe from Food Network
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Get Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc Recipe from Food Network