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Serves 20+ (for a crowd)

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Chris Schlesinger uses Macomber turnips, native to Westport, Massachusetts, in this recipe. These turnips are actuall...

Lydia Shire likes to serve these orange-scented cakes with candied ginger ice cream. To make your own easily, fold fi...

This recipe will amply serve 20 as part of a larger menu. If this will be your only main course, however, it would be...

The turkey, stuffing, and gravy all rely on the characteristic flavor of Muscat. When Lydia Shire cooks birds, especi...

Jasper White likes to spit-roast a bone-in leg of venison for his holiday feasts. We've adapted his recipe for the ho...

To make cup-shaped tuiles for filling with fruit or sorbet, spread the batter into 3-inch rounds, bake and then cool ...

What makes this lightly spiced, slightly fruity soup so simple is the fact that the pumpkins are roasted until tender...

The eel called for in these unusual canapés is available at Japanese markets. This recipe is also delicious made...

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