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Serves 8

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This rich-tasting dish was inspired by chef Bob Chambers' colleague Bernadette Pochat's mother, Marie, who co...

At Betty's Pies in Two Harbors, Minnesota, Janine Bjerklie adds local maple syrup to her tasty variation on pecan pie...

Plus: Ultimate Thanksgiving Guide Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

This light main course also works nicely as a starter. If you're using a dried chipotle, soften it in hot water befor...

Cathie Guntli serves her double-crust pie with crème fraîche because she doesn't have a freezer at The Libe...

This updated version of classic mashed sweet potatoes is spiked with bourbon. Slideshow: More Side Dishes Plus: Ult...

If you like the tender texture and rich flavor of tamales but can't imagine taking the time to form, fill and wrap th...

At the Wildwood Restaurant & Bar in Portland, Oregon, Jennifer Welshhons garnishes these tartlets with both choco...

Plumping the prunes in Madeira takes a day or two, but preparing the roast is quick and easy. Plus: More Beef Recipes...

This recipe makes more than enough for eight; any extra will come in handy as a ready-made snack. The pâté ...

This heavenly gratin makes a creamy accompaniment to the beef. If using prepared horseradish, drain it well before ad...

Bittersweet chocolate and a sweet potato custard make an unexpected but delicious pairing in this Southern sweet-pota...

Plus: More Vegetable Recipes and Tips

This upside-down caramelized apple tart has a crisp almond crust. It's delicious served warm with vanilla ice cream.

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