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recipes

Pumpkin Ginger Rice Pudding

Caramelizing the top of this pudding adds an extra depth of flavor, but it's equally delicious without doing it.
November 2003
recipes

Cranberry Walnut Tart

Nut pies can be very sweet—mixing in tart cranberries keeps everything in check.
November 2003
recipes

Jellied Cranberry Sauce

Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can—it's definitely worth the effort.
November 2003
recipes

Roast Turkey with Cider Sage Gravy

Everyone wants the juiciest turkey possible for Thanksgiving, and we find that brined or kosher turkeys are best for this.
November 2003
recipes

Eggplant Lasagne with Parsley Pesto

Our wonderfully rich lasagne layers the flavors of hazelnuts, eggplant, parsley, ricotta, garlic and Parmigiano-Reggiano.
November 2003
recipes

Pecan Pumpkin Pie

We’ve saved you the trouble of making both pumpkin and pecan pie by rolling them into one delicious dessert.
November 2003
recipes

Roasted Parsnips and Butternut Squash with Black Olives

Butternut squash and parsnips combine with garlic oil and black olives to make a piquant and sophisticated side dish.
October 2003
recipes

Honey Cake

Honey cake is often served during Rosh Hashanah because honey symbolizes wishes for "sweet" things to come. The cake becomes moister and its flavors deepen a day or two after it's made.
September 2003
recipes

Caramelized Pear Tarts with Cardamom Cream

A dollop of fragrant cardamom cream adds a cool touch to our warm pear tart.
September 2003
recipes

Eggplant Rolls with Spicy Tomato Sauce

An assertive tomato sauce adds a dash of brightness to eggplant slices encircling creamy cheese.
August 2003

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