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Content tagged with “September/October 2007” (Page 3)

Garlic-Roasted Pork (Pernil)
Though traditional Puerto Rican cuisine may favor fatty cuts of pork with the skin on, lean cuts like pork loin are...
Beef Tataki
Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left very rare inside, thinly...
Apple-&-Fennel Roasted Pork Tenderloin
Roasted apples, fennel and red onion are the perfect foil to roasted pork tenderloin. Make it a meal: Stir sauteed...
Winter Squash & Chicken Tzimmes
Fresh orange juice and cinnamon infuse this winter squash and chicken stew. Tzimmes (pronounced "tsim-iss")...
Southwestern Stuffed Acorn Squash
Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn...
Pan-Roasted Chicken & Gravy
A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes...
One-Dish Chicken & Rice (Asopao de Pollo)
This Puerto Rican one-dish chicken and rice stew is rich in flavor.
Baked Apple-Cinnamon French Toast
This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely...
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