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This recipe is by Robert Farrar Capon and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled Onions Recipe from Food Network
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An easy, colorful combination of cured Spanish chorizo, black beans, and tomatoes with green chiles add big flavor to this one-pot rice dish.
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White rice simmers in Mexican-style tomatoes, onions, and jalapeno peppers for a quick and easy side dish. Top with shredded Cheddar and sour cream, if desired.
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Spanish rice cooked with ground beef, spicy tomatoes, and tomato sauce make a hearty main course dish.
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The perfect accompaniment for a Gibson martini.
cooking.nytimes.com
In Spain, wild asparagus is very popular, and it’s a sure sign of spring Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients — garlic, chorizo and bread crumbs — incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.
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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."
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"If you have some potatoes, green beans, and cauliflower, you have a heck of a dish," says José Andrés.