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This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John produces melt-in-your-mouth, tender results in his version of Lion's Head meatballs, the Chinese dish that's simmered in a savory broth with vegetables.
cooking.nytimes.com
Nachos are among the most ubiquitous of America’s pastime foods At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips, drowned in warm yellow cheese product But nachos should, and can, be better than this