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A popular Italian- American staple, this simple, comforting casserole is loaded with sausage, tomato sauce, and mozzarella.
From The New York Times
Using these two cooking techniques keeps the chicken crisp on the outside, moist and tender on the inside.
Mark Bittman, who offered this recipe in an article for the New York Times, names the technique he uses to make these carrots "braise and glaze." He combines butter or olive oil with vegetables in a quick braise, and then lets the braising liquid boil away until the vegetables are gently coated with the remaining sauce.
Cook lots of garlic in water for a fragrant broth, made heartier with thick slices of bread.
Toss shrimp into this hot tomato sauce, and you'll have a perfect crowd-pleaser.