- serves 4 to 6 - Note: This recipe calls for starting the potatoes in a cold oven. Choose potatoes that are as even in width as possible; trimming the small ends prevents them from burning. If you prefer not...
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- Makes one 9-inch Pie - Note: If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center two inches of the pie should look firm but...
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Once a week, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. This evening, a sweet potato recipe that would be right at home on the Thanksgiving table. Every Thanksgiving, my...
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In my French family, most of my relatives regard a pumpkin with the inquisitive eyes of a child who, spotting a bright new toy airplane for the first time, picks it up and smiles and then quickly decides he's bored...
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Every year for Thanksgiving in my family, we make some variation of potatoes au gratin. Sometimes we do it with blue cheese and caramelized onions, sometimes we go rustic and traditional, but this year I'm taking a cue from a...
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Traditionally, the green beans in this classic recipe are what Americans might consider overcooked (very French), and are braised for the last few minutes with lemon juice and served with slivered almonds. This renovation of the classic keeps the haricots...
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When the idea of roasting a whole turkey for Thanksgiving rustles your feathers, braise a simple tied turkey breast roast instead. No bones to worry about, no huge turkey carcass squatting in your refrigerator all week. Because it is braised...
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©iStockPhoto.com/cveltri Throw away your powdered gravy mix, Martha Stewart says—there's no alchemy to turkey gravy. Almost everything you need to make a great gravy comes from the turkey itself: the meat juices and the crusty brown bits in the...
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Today's recipe (or non-recipe) goes out to the frazzled cooks already overseeing a turkey, six sides, and the tricky business of wine pairing. I doubt that Ina Garten, author of this week's Cook the Book selection, Barefoot Contessa Back to...
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"How can you possibly improve on shrimp cocktail?" asks Ina Garten, author of this week's Cook the Book pick, Barefoot Contessa Back to Basics. Her answer: Don't mess with the sauce, but play up the shrimp. If chicken tastes better...
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