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12/16/2011
Turnips with Candied Bacon
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
Issue #143
10/13/2009
Cranberry Sauce
Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.
Issue #124
10/02/2007
Green Bean Casserole
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
Issue #106
07/13/2007
Three-Bean Salad, sans Biz
This 1950s classic is a staple of picnics and salad bars.
Issue #104
10/30/2007
Green Beans Almondine
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Issue #80
03/01/2007
Multicultural Stuffing
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Issue #79
10/24/2007
Turnip Soufflé
The humble, dependable turnip may surprise you with its sweet warmth.
Issue #63
03/08/2007
Cheese Straws
Serve these clever little appetizers instead of bread at lunchtime or for supper.
Issue #32
12/12/2007
Maple-Glazed Carrots
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness.
Issue #31
12/12/2007
Noodles and Gravy
Serve these Iowa-style noodles and gravy over mashed potatoes.
Issue #31
11/14/2007
Herbed Corn Bread Stuffing
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
Issue #15
01/23/2007
Cranberries with Port
We found the easiest and tastiest way to make this all-important side dish to your holiday meal.
Issue #3
01/23/2007
Perfect Wild Rice
For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires.
Issue #3
12/12/2012
Christmas Menus from around the World
This year, celebrate Christmas with holiday food from around the world. Plan a festive, multi-course menu featuring the delicacies of Puerto Rico, Sweden, Germany, and more.
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11/09/2012
Creamed Brussels Sprouts
Bring out Brussels sprouts' cruciferous softness with this simple, savory preparation. Don't skimp on the salt: it lends depth and highlights the sprouts' natural sweetness.
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11/09/2012
Maple Butter Mashed Sweet Potatoes
The woody sweetness of maple syrup marries beautifully with sweet potatoes' bright acidity. With plenty of butter, this rich, decadent side dish elevates any cold-weather meal.
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10/21/2011
Brussels Sprouts Gratin
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
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01/21/2010
Carrot and Parsnip Crumble
Don’t think for a second that crumbles are only for dessert. This recipe celebrates the abundant root vegetables in markets right now, and is a great pairing with hearty meat dishes. Continue...
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Source: Happy Love Strawberry
12/21/2009
Collard Greens with Bacon
The combination of smoky bacon and sweet onions helps to balance out the naturally bitter taste of collard greens.
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Source: Simply Recipes
12/15/2009
Hubbard Squash Flan
This recipe, courtesy of cookbook writer Anna Thomas, is a delicious way to make use of Blue Hubbard squash or any variety of sweet winter squashes, and is even better when served with chipotle sauce.
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Source: Astray Recipes
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