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A candied side dish for incredible leftovers

These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors — and they also produce top-notch leftovers. Read more

Wrapping things up

If you order this dish in a traditional Chinese restaurant, it’s likely to come with dried shrimp and possibly ground pork. Read more

A buttery, brioche stuffing

This buttery brioche dressing with roasted chestnuts proves how much better stuffing turns out when it’s baked inside a casserole dish instead of a bird. Read more

Check out this crispy snack

I share a name with Emily Mariko, whose viral recipe for a salmon rice bowl is making the internet collective lose their minds. Read more

A crispy and tasty tofu dish

Here’s a trick for getting tofu crunchy and brown without stovetop frying: Toss marinated squares in cornstarch before roasting. Read more

A slow-roasted thanksgiving turkey

Padma Lakshmi, the television host and producer, author and activist, was preparing a turkey ahead of Thanksgiving to perfect her recipe for publication. Read more

A buttery Thanksgiving side

Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Read more

Giddy for gelatin

Here’s a cute way to serve up dessert in individual portions. Each cup holds a single lychee suspended in gelatin. Read more

A veggie stuffing to savor

Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. Read more

An easy meal (with a kick) from leftovers

Not the high-heat stir-fry you might expect, this recipe relies on a very simple technique: A flavorful kimchi sauce is mellowed out with butter, then used to sauté leftover rice. Read more

A flavorful braise

A braise in a half-hour? Definitely! This recipe is proof. The satisfying meatless main is inspired by the Italian dish of sautéed puntarelle (a variety of chicory) and white beans. Read more

Spud-tacular

Traditional pesto is made with lots of oil (fattening), pine nuts and Parmesan cheese (fattening and expensive). No wonder it tastes so good. Read more

A classic chicken dinner

Alice Tucker of East Honolulu shares her easy chicken recipe that she has made thousands of times. Her children, Randy, Gary and Jill, and now her grandchildren, enjoy the gravy from the sweet-and-sour chicken over rice. Read more

Romaine calm and carry on

To begin your meal, go with something green: a salad of crisp romaine leaves, cloaked in a lemony vinaigrette that’s been flecked with a touch of anchovy. Read more

Enjoy a magnificent meatball masterpiece

These meatballs harbor a secret: They’re half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture that ground chicken can lack. Read more


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