Orange juice and zest and citrusy coriander seeds underscore the sweetness of tender braised fennel. The beauty of this dish is that it’s delicious hot, warm, or at room temperature.
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The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.
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These tender, juicy garlic-infused cardoons pair deliciously with everything from an elegant leg of lamb to pan-seared pork chops or chicken for a weeknight meal.
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Chai, an Indian tea made with a blend of spices including ginger, cardamom, cinnamon, cloves, and black pepper, lends a pleasant, subtle aroma to this sweet compote.
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For the best flavor, make this soup in late summer when fresh corn is at its sweetest best. It’s perfect for those surprisingly cool August nights. The small amount of cream does not thicken the soup, but simply adds more richness.
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Classic gingerbread cookies are dense, heavy on the ginger, and usually flavored with molasses. This recipe is traditional, though it’s been refined over the years. The spice mix has been adjusted to boost the pepperiness of the ginger and intensify the cinnamon aroma, and it has just enough nutmeg and cloves to round things out. A mild molasses flavors the cookies and finely grated orange zest adds a layer of complexity. This recipe calls for a 4-1/4-inch cookie cutter, but you can use any size; just keep in mind that the baking time and yield will vary.
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Like corn bread? Then you’ll love these savory, two-bite muffins, which get subtle sweetness and a hearty texture from polenta, or corn grits, a medium-grind cornmeal. Packed with aged Cheddar, rich roasted red peppers, and nutty brown butter, they’re perfect as a nibble on their own or with a bowl of spicy chili.
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In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives—a classic French herb mixture known as fines herbes—add extra brightness.
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This classic combination is rich and flavorful, but thanks to thin sheets of homemade pasta, it’s also light and delicate. Good luck eating just one piece.
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It’s best to layer this elegant salad, so the avocado and grapefruit don’t weigh down the delicate greens. If you like, you can mix a handful of arugula or thinly sliced radicchio with the frisée.
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These show-stopping desserts are the perfect ending for a dinner party because you can make them ahead. Turn to p. 96 for a source for the silicone bombe molds. This recipe contains raw eggs; if that’s a concern, buy pasteurized.
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German Chocolate Cake isn’t actually German. It’s named for Samuel German, the creator of a chocolate bar for Baker’s Chocolate Company that became the original cake recipe’s star ingredient back in 1957. German’s chocolate contains only 46% cacao, which makes for a subtly flavored cake. This ultimate recipe for German Chocolate Cake uses a moderate amount of semisweet or bittersweet chocolate—up to 70%—for deeper flavor. You can use any semisweet or bittersweet chocolate you like, as long as it contains 70% cacao or less. Any more than that could adversely affect the cake’s texture.
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This luscious dessert marries layers of gingerbread cake, chopped crystallized ginger, and a creamy filling spiked with brandy, sparkling wine, and black tea.
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Making your own chicken broth if an easy proposition. All is requires is throwing a chicken and some vegetables into a pot and them letting them simmer. This version is made from a whole chicken, which means you get the bonus of lots of tender meat to add to soup.
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These juicy little burgers get a double dose of roasted red pepper flavor: The chunky spicysweet relish that’s spooned on top is also mixed into the meat. To serve as a party snack, double the recipe.
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Chopped nuts are unusual in pasta, but they pair brilliantly with the earthy Gorgonzola in this creamy fall dish. Toasting the nuts deepens their flavor, so don’t skip this step.
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The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with plum preserves and Asian seasonings. If you can’t find plum preserves, cherry or currant preserves make good substitutes.
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A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies into a delicious sauce.
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