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Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

These noodles are served with a mild chile-and-vinegar condiment that brings out the full flavor of the dish, as does...

Downtown Bakery and Creamery • November 1993

This is a rustic-looking double-crusted tart with a not-too-sweet filling. The top crust may crack slightly as it coo...

If you can't find the dried French beans called flageolets, which have a lovely, subtle flavor, substitute navy beans...

Patisserie Cafe Didier • November 1993

This tart is so chocolatey-rich that tiny slivers will satisfy. It will serve 10 people nicely.

Besides being quite at home alongside turkey, this tangy cranberry sauce makes a good accompaniment to any pât&#...

The City Bakery • November 1993

Forget everything you ever learned about how to handle pastry dough when you work with this crust. It was designed to...

This vibrant orange soup is a nice light starter to the Thanksgiving meal. Slideshow: Butternut Squash Recipes

The Apple Tree • November 1993

Plus: More Dessert Recipes and Tips

Fresh chestnuts can be cooked and peeled a day ahead and refrigerated overnight. It's a good idea to buy some extra i...

This side dish was inspired by a recipe for charred carrot soup by Anne Disrude, a former Food & Wine associate test ...

Crookneck squash or pumpkin also works well in this recipe. Plus: More Vegetable Recipes and Tips

The French Loaf • November 1993

Red grapes are a succulent, colorful counterpoint to brussels sprouts. Plus: Ultimate Holiday Guide

This dish was inspired by a surviving Jeffersonian menu. Since the recipe does not use a lot of sugar, the tartness o...

Buy bunches of turnips with smooth, uncracked skins and firm roots that feel heavy for their size.

Firehook Bakery & Coffee House • November 1993

You will need a deep-dish pie pan (about two inches deep) for this pie. This is one of the few pies that are better s...

Fran Gage Patisserie • November 1993

A tender cookie-like crust, pears that still keep their shape and sweet bits of crystallized ginger create a wealth o...

Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vineg...

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