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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...

Late fall and early winter are the best seasons for celery root. The puree should be made on the day it is served; ot...

Plus: More Pork Recipes and Tips

At Gabrielle in New Orleans, Greg Sonnier stuffs his ducks with onions to keep the meat moist, then roasts them slowl...

Plus: More Vegetable Recipes and Tips

Pomegranate juice tenderizes the meat and gives it a lovely flavor. It's available at health food stores and Middle E...

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