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cooking.nytimes.com
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
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Pumpkin stuffed with a rice, beef, and sausage casserole mixture is sure become a fondly anticipated favorite with your family.
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Move over, Caesar. This Asian salmon salad runs the game now.
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A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
cooking.nytimes.com
This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Use this Thai-inspired weeknight recipe to turn leftover rice into fragrant fried rice with eggs, marinated chicken, and fresh cilantro.
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