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Make Ahead

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This is chef Marcus Samuelsson’s take on a classic Southern black-bottom pie. He added a peanut-caramel layer on top ...

This creamy, complex-tasting dish from chef Marcus Samuelsson relies on assertive African flavors like berbere (an Et...

Tara Jensen makes remarkable pies like this one with vegetables she grows herself. Slideshow: Thanksgiving Pies and...

Instead of roasting brussels sprouts, shredding them raw and tossing them with escarole makes for an excellent salad....

Amanda Johnson uses leftover chicken or turkey, and wild rice harvested nearby, to make this lovely soup. Slideshow:...

Chef Marcus Samuelsson puts an Ethiopian twist on spiced pecans, which he tosses with sweet roasted butternut squash ...

Wheat berries are hearty, chewy and delicious. Here, Nan Kohler creates a terrific make-ahead dish by combining the g...

This chunky dip is a specialty in the Gilan province of Northern Iran. Chef Serge Madikians makes his version with po...

Adding dried sour cherries to this chunky cranberry sauce makes it appealingly sweet and tart. Slideshow: Thanksgivi...

For this deconstructed, whimsical take on a potpie, chef Grant Achatz tops a creamy chicken stew with pieces of crust...

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