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This recipe is by William Grimes and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
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Get Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers Recipe from Food Network
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Get Linguini with White Clam Sauce Recipe from Food Network
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Get Turnip Cake with Fresh Oyster Ragout Recipe from Food Network
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Get Beer-B-Q Bull Horns Recipe from Food Network
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Get Road to Morocco Lamb with Pine Nut Couscous Recipe from Food Network
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Get Taco Salad Recipe from Food Network
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Get Spicy Fajita Soup Recipe from Food Network
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Here's a belly-warming Instant Pot® potato soup perfect for winter evenings when you need a cheesy chowder filled with ham and vegetables.
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This delicious version of the popular after-Thanksgiving casserole rises above its humble origins as a way to use leftovers by including heavy cream and fresh mushrooms. It's topped with Parmesan cheese and crunchy almonds.