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This classic French beef stew recipe from Tyler Florence has braised beef, mushrooms, and pearl onions in a rich red wine sauce.
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Grilled ratatouille is a warm-weather recipe with many charms in both method and result Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Turkey Breast "Porchetta" Recipe from Food Network