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Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

EatingWell

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November/December, 2009

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bread(1) | cake(1) | chicken(3) | cookies(5) | desserts(7) | drinks(3) | fish(5) | gnoccihomemad(1) | holiday-baking(7) | main(15) | mussels(1) | salad(1) | sauce(5) | sausage(1) | savory(4) | shrimp(4) | sides(6) | soup(1) | turkey(2) | vegetarian(5)

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Roasted Tomato & Almond Pesto

(EatingWell, November/December, 2009)

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Salsa Alla Capricciosa

(EatingWell, November/December, 2009)

This is a beautifully simple, but full-flavored tomato sauce from Lidia Bastianich. Serve over spaghetti or linguine, tossing the cooked pasta with half the sauce and some Grana Padano cheese, serving the rest of the sauce on top and passing more cheese.
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Sauteed Brussels Sprouts with Bacon & Onions

(EatingWell, November/December, 2009)

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Seared Scallops With Crispy Leeks

(EatingWell, November/December, 2009)

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Sesame-Orange Shrimp

(EatingWell, November/December, 2009)

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Shrimp Saltimbocca With Polenta

(EatingWell, November/December, 2009)

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Sleigh Driver

(EatingWell, November/December, 2009)

This scrumptious nonalcoholic punch adds pear, cranberries and vanilla to the traditional hot cider.
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Spinach Gnocchi

(EatingWell, November/December, 2009)

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Sun-Dried Tomato Gnocchi

(EatingWell, November/December, 2009)

Pureed sun-dried tomatoes add a bit of tomato flavor and color to traditional potato gnocchi. Toss them with Bolognese or your favorite marinara sauce.
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Sweet Potato, Red Onion & Fontina Tart

(EatingWell, November/December, 2009)

Try this roasted-vegetable free-form tart as an appetizer or side dish for a special dinner or as a vegetarian main dish. The pastry dough is very forgiving and quite easy to roll out on parchment paper or a nonstick baking mat. The walnut-studded crust is crisper served warm, but you can enjoy the tart at room temperature or cold too.
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Turkey Tenderloin With Cranberry-Shallot Sauce

(EatingWell, November/December, 2009)

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Very Merry Punch

(EatingWell, November/December, 2009)

There was a time when every household had its own recipe for spiced hot-wine punch. Folks would roam from house to house testing each one. With the blend of flavors in this punch, revelers might never move on to other houses on the block.
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Whispering Wreath

(EatingWell, November/December, 2009)

This warm mixture is a distinctive twist on the classic hot buttered rum.
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Wild Mushroom Stuffing

(EatingWell, November/December, 2009)

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