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A no-fuss meal, this Portuguese salad--full of meaty chickpeas and flakes of salt cod--is tossed in a cider vinegar dressing and topped with chopped egg.

A slow-cooker riff on Mexican posole that has a lot of the same complexity as the classic minus all the tending and stirring on the stovetop. Still certain to satisfy.

This version of the classic does away with the traditional flour coating. What's left are pure, clean flavors that work for everyone.