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OF THE DAY

Pea Shoots with Burrata, Lemon Olive Oil, and Toasted Sesame Seeds from The Cheesemonger’s Seasons

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EatingWell

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November/December, 2010

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appetizers(7) | bars(1) | beef(3) | chicken(3) | cookies(3) | desserts(8) | fish(4) | halloween(2) | holiday-baking(1) | main(16) | pasta(5) | pork(1) | salad(1) | sauce(3) | savory(2) | sides(9) | snacks(3) | soup(2) | thanksgiving(2) | vegetarian(3)

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Blood Orange-Pomegranate Mimosas

(EatingWell, November/December, 2010)

This twist on the mimosa is made with blood orange juice and pomegranate juice. It’s a special way to start any weekend or toast the holiday season.
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Braised Winter Vegetable Pasta

(EatingWell, November/December, 2010)

In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an unconventional technique that yields delicious results. Serve with a spinach salad with red onion, orange segments and a light vinaigrette.
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Chile-Lime Peanuts

(EatingWell, November/December, 2010)

These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit the added salt. Add the maximum amount of cayenne pepper if you want an extra hit of spice.
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Chili-Brown Sugar Delicata Squash With Pears

(EatingWell, November/December, 2010)

Pears and delicata squash tossed with brown sugar, chili powder and bacon is a delectable combination. To make this vegetarian, omit the bacon and toss the squash and pears with the brown sugar and chili powder during the last 5 minutes of roasting.
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Chocolate & Pecan Macaroons

(EatingWell, November/December, 2010)

We love the rich chocolate flavor in these chewy cookies that are like a cross between higher-fat coconut macaroons and low-fat, low-calorie, egg-white-based meringues.
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Chorizo-Stuffed Pork Tenderloin

(EatingWell, November/December, 2010)

This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Once you master stuffing a pork tenderloin—you just cut the tenderloin almost in half lengthwise, pound it, fill it and tie it closed with kitchen string—you won’t want it any other way. Serve with sautéed red peppers tossed with capers, parsley and sherry vinegar and roasted potatoes. To double this recipe, use 2 skillets or brown the tenderloins one at a time.
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Cinnamon Bread Pudding With Cranberry-Raisin Sauce

(EatingWell, November/December, 2010)

Pungent and aromatic cinnamon perfumes this bread pudding and sweet-tart sauce. The sauce, made with cranberries and golden raisins, gets a toasty flavor from mustard seeds and a touch of heat from chile peppers.
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Citrus Gravy

(EatingWell, November/December, 2010)

Use the turkey giblets and neck to make a flavorful stock for this citrus-spiked gravy. Or use 4 cups store-bought chicken broth.
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Citrus-Kissed Honey Buttons

(EatingWell, November/December, 2010)

These citrus-flavored sugar cookies are a lovely addition to any holiday cookie platter.
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Cranberry-Apricot Delicata Squash

(EatingWell, November/December, 2010)

Slice delicata as thinly as you can, toss it in the steamer and you have an almost instant side dish. We like it tossed with dried cranberries, apricots and sliced almonds, but try it with any dried fruit and nuts you have on hand.
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Creamy Cajun Chicken Pasta

(EatingWell, November/December, 2010)

This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans.
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Curried Cashews

(EatingWell, November/December, 2010)

These curried cashews are impossibly addictive—every time we made them in the Test Kitchen they disappeared in a flash. If you use salted cashews, omit the added salt.
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Delicata Squash With Orange & Pistachios

(EatingWell, November/December, 2010)

If you haven’t tried delicata squash, it’s worth seeking out. The skin is tender enough to eat when cooked, so there’s no peeling involved. All you have to do is slice it and then cook it. Here we sauté it with olive oil and a little orange juice and zest, then add a sprinkling of pistachio nuts to make it special.
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Dijon Chicken Stew

(EatingWell, November/December, 2010)

This satisfying stew stars chunks of chicken and tender braised escarole in a flavorful Dijon wine sauce. Try it with boneless, skinless chicken thighs or pork tenderloin, if you prefer. It doubles easily in the same pot. Serve with rustic whole-grain bread.
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Fettuccine With Creamy Mushroom Sauce

(EatingWell, November/December, 2010)

Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of shiitake, oyster and cremini. Adding a few wild varieties, such as chanterelle or lobster mushrooms, will make the sauce extra-special.
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Fig-Anise Compote

(EatingWell, November/December, 2010)

Cook the figs in this compote down until they can be spread with a knife or spoon. The compote is equally delicious as a condiment on a cheese plate, as an accompaniment for roast pork or as a spread on toast. If you’re giving this as a gift, include a card with serving suggestions.
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Five-Spice Pistachios

(EatingWell, November/December, 2010)

Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds subtle flavor to these pistachios. Look for it in the spice section at the market or with other Asian ingredients. Omit the added salt if you use salted pistachios.
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French Onion Beef Tenderloin

(EatingWell, November/December, 2010)

We took the comforting flavors of French onion soup and turned them into an easy bistro-style steak dinner. Tender filet mignon gets smothered with sweet caramelized onions and topped by a crispy, Swiss cheese-covered crostini. To double this recipe use 2 large skillets and prepare one 4-serving recipe in each. Serve with green beans and mashed potatoes with buttermilk and chives.
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French Onion Beef Tenderloin for Two

(EatingWell, November/December, 2010)

We took the comforting flavors of French onion soup and turned them into an easy bistro-style steak dinner. Tender filet mignon gets smothered with sweet caramelized onions and topped by a crispy, Swiss cheese-covered crostini. Serve with green beans and smashed potatoes with buttermilk and chives.
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Ginger-Marinated Leg of Lamb With Israeli Couscous & Kale

(EatingWell, November/December, 2010)

A stunning main course for the holidays, this ginger-flavored leg of lamb, served with kale and red pepper flecked couscous, will win you accolades, even though it’s easy to put together. The festive-looking couscous could be served on its own as a side with roast chicken.
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Golden Turmeric Latkes With Applesauce

(EatingWell, November/December, 2010)

These crispy-on-the-outside-and-tender-on-the-inside latkes are delicious paired with a subtly spicy clove-scented applesauce.
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Green Chile & Goat Cheese Dip

(EatingWell, November/December, 2010)

This creamy, cheesy dip is spiked with green chiles and smoky chipotle pepper. Be sure to drain the ricotta the day before you want to serve the dip. Serve with tortilla chips or crackers.
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Ham & Red Pepper Spread

(EatingWell, November/December, 2010)

Spread this creamy ham and roasted red pepper dip on Belgian endive, crackers or toasted baguette or use it as a dip for vegetables.
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Holiday Pumpkin Pie

(EatingWell, November/December, 2010)

This lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.
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Joy Cookies

(EatingWell, November/December, 2010)

These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.
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