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These mashed potatoes are "so rich and satisfying, I sometimes just serve them with plain tofu," says Chef Bryant Terry.
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Easy enough for kids to help make, elegant enough for a holiday celebration, these wow-worthy cornucopias will take you back to the times you made horns of plenty in grade school.
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Truffle oil provides the same complex flavor as the mushrooms themselves, at a fraction of the price.
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A refreshing salad full with fennel bulb, baby arugula, Valencia orange slices, red onion, and candied pecans.
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Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast.
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READ REVIEWS (1) »
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Here's an adaptation of a dish served at The Greenhouse Tavern, in Cleveland. At their peak, English peas are grilled and then eaten straight out of the pod, edamame-style. The recipe comes courtesy of the restaurant’s owner, Iron Chef America contender Jonathon Sawyer, who enjoys preparing the peas at home with his kids. Photo: Bridget Rehner.
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Serve these glistening skewers with Pineapple Fried Rice.
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Grilled pineapple and macadamia nuts give this salsa a hint of the tropics. Serve with chips or as a topping for grilled tofu cutlets. If you can’t find macadamia nuts, replace them with toasted pumpkin seeds or pine nuts.
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“The capsaicin in the red pepper flakes helps raise body temperature, which is important for the libido,” says The Stanford Inn by the Sea coproprietor Jeff Stanford. Refrigerate extra soup for up to five days.
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“We created the Chardonnay sauce to be creamy and flavorful, arousing the senses,” says the Stanford Inn by the Sea coproprietor Jeff Stanford. Ravens’ serves house-made pasta; VT adapted the recipe to use dried fettuccine. Keep extra sauce in the fridge up to five days.
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The pear symbolizes female fertility, notes the Stanford Inn by the Sea coproprietor Jeff Stanford. Cinnamon and cloves add spiciness, turning up the heat.
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Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers. Recipe by Aurelia d’Andrea.
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Muthias are steamed Indian dumplings made with chickpea flour, spices, and vegetables. We recommend Bob’s Red Mill GF Garbanzo & Fava Flour, which has a lighter flavor than traditional chickpea flour.
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“The cold ice cream and hot rum sauce signify the complementary energies of yin and yang, female and male,” says Stanford Inn by the Sea coproprietor Jeff Stanford. The serving size is generous—if you’re counting calories, make just one dessert to share.
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Patting cookie dough into rectangular–not circular–logs produces sharp-cornered cookies that look like they were made in a bakery. The dough for these elegant squares is not too sweet, so the flavors aren't overwhelmed by a confectioners' sugar glaze.
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Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. "My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it," explains James McNulty. "It can be made the night before and it travels well, so it's great for a potluck or a holiday party."
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These cutlets make a quick, satisfying weeknight meal. Serve over warm couscous, bulgur, or Greek-Style Rice Pilaf.
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Caraway-seasoned braised cabbage is traditionally served with mashed potatoes in Germany, Austria, and Hungary. Here, we bring the two together in a hearty casserole. To freeze the casserole for future use, prepare up to the baking step, wrap tightly in plastic wrap, and place in freezer. Thaw completely before baking.
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If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness. To freeze the casserole for future use, prepare up to the baking step, wrap tightly in plastic wrap, and place in freezer. Thaw completely before baking.
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Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang.
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