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      <image:title>Press - Nice and Slow</image:title>
      <image:caption>Believe it or not, Long-Simmered dishes can make for quick, no-fuss meals by Nina Hemphill Reeder Ebony Magazine · July / August 2017 Read the full story</image:caption>
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      <image:caption>Chefs and the Stories Behind Their Tattoos (with Recipes) by Isaac Fitzgerald and Wendy MacNaughton Buy now on Amazon</image:caption>
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      <image:title>Home - “The Chef has a way of taking dishes I think I know, and ones I’ve never heard of, and transporting my senses to surprising new heights.”</image:title>
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      <image:caption>Everything that I know comes together in a dish. I grew up with Creole and Soul food, but when I develop recipes, I apply techniques such as Indian, Mayan, and French approaches to flavor.</image:caption>
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      <image:caption>Beef Stew SERVES 6 INGREDIENTS 1 pound beef chuck roast 2 tablespoons salt 1 tablespoon black pepper ¼ cup all-purpose flour ¼ cup vegetable oil 5 tablespoons unsalted butter, melted 3 tablespoons tomato paste 32 ounces beef broth 3 tablespoons garlic powder 3 tablespoons paprika Pinch nutmeg 4 large carrots, diced 2 yellow onions, diced 1 celery stalk, diced 1 pound white mushrooms, sliced thin 3 cloves garlic, chopped 1 bay leaf 1 bunch fresh thyme, tied in butcher’s twine 1 large pinch dried oregano ½ head cabbage, chopped 1 pound fresh green beans, cut in half DIRECTIONS Season beef with salt and pepper, then toss meat lightly in flour. Heat oil and butter in pan over high heat. Sear beef until deep brown on both sides. Transfer to slow cooker. Add remaining ingredients except for cabbage and green beans to slow cooker. Bring to a boil, then reduce heat to simmer for 2 hours. Add cabbage and green beans, simmer for another 30 minutes. Season with additional salt and pepper as desired.</image:caption>
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