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This satisfying dish fuses the classic Latin combination of rice and beans with the sausages and bread-crumb topping of cassoulet, the much-loved French casserole.
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This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken and Dumplings Recipe from Food Network
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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
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Chef John's gyro filling is made with ground lamb, ground beef, and lots of spices. When it's cooked, you just slice off pieces to make a gyro your way!
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This Irish lamb and root vegetable stew is pressure-steamed in an Instant Pot(R) and perfect for dinner on a chilly day.
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Fresh California Asparagus and lamb are a great duo for lunch or dinner. Asparagus is in peak season right now and this year’s crop is one of the best with plenty...
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Get Drunken Spaghetti with Hot Salami Meat Sauce Recipe from Food Network
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Austin is loaded with food trucks, and the Korean-Mexican-Texan mash-up that is Chi'Lantro is one of chef Aarón Sanchez's favorites.