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Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not Most Americans know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes It’s lovely served with steamed greens dressed with a fruity olive oil, over homemade mashed potatoes or polenta.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a refreshing Burmese summer salad that is unique in use of fresh young ginger. Total time depends on your choice of method of preparing the young ginger...
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Get Sweet Chili Chip-Crusted Chicken Fingers with Sriracha Ranch Dipping Sauce Recipe from Food Network
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Who knew finely chopped cauliflower makes such a brilliant stand-in for couscous?
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Get Grilled Chicken and Kale Caesar Pressed Sandwich Recipe from Food Network
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