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cooking.nytimes.com
The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bacon Jack and Jalapeno Quesadillas Recipe from Food Network
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Stuff green bell peppers with a mixture of rice, ground beef and pork sausage for a simple and satisfying supper.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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People who frequently eat canned foods like protein-rich canned tuna may have healthier diets than people who don't. Your next nutritious meal is a can - or two - away!
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Get Rabbit Cacciatora Recipe from Food Network
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Get Pizza with Sugo Sauce, Buffalo Mozzarella, and Fresh Basil Recipe from Food Network
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Get Southeast Asian Slow Cooked Winter Vegetables Recipe from Food Network
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Get Grilled Clams with Scallions and Cucumber Recipe from Food Network