Sautéed potatoes with parsley from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 287) by Amanda Hesser
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potatoes
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parsley
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Sautéed sole with capers and lemons (Sole Grenobloise); Sea scallops with sweet red peppers and zucchini; Roasted squab with chicken liver stuffing; Chicken roasted with sour cream, lemon juice, and mango chutney; Broiled lamb chops; Flemish beef and onion stew (Carbonnades à la Flamande); Breaded veal Milan-style; Veal goulash with spaetzle; Brined and roasted pork belly; Lamb in mustard-mascarpone sauce; Pork arrosto with prunes and grappa
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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