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The Upper Crust • December 1995

This raw version of cranberry sauce has finely chopped pieces of orange, apple and lemon plus coarsely chopped cranbe...

The Upper Crust • December 1995

These little cakes, from The Upper Crust in New York City, have a wheaty flavor and a refreshing citrus-spiked cranbe...

Capers Capers Catering • December 1995

Pancetta lends a dash of saltiness to the sweet scallops and protects them from direct heat in this simple hors d'...

This hearty soup makes a warming main dish on a cold evening. Small, subtly spiced lamb meatballs, spinach and parsle...

The Upper Crust • December 1995

Plus: Ultimate Holiday Guide

A glaze of mango nectar and Major Grey's mango chutney, available in supermarkets, adds sweet fruitiness to chicken a...

Pomegranate syrup adds a wonderful depth of flavor to bean dishes. Served with bread and feta cheese, this stew is gr...

On the days when Milan's veil of gray miraculously dissolves, the eye is irresistibly drawn up to the perpetually whi...

Throughout central Asia, pomegranates and sweet, mild yellow onions are used together in endlessly inventive ways; th...

A snap to assemble, this tangy and refreshing dip is perfect with warm pita bread or as an accompaniment for grilled ...

Jackson and Company • December 1995

At parties catered by Jackson and Company in Houston, these deep-fried balls of risotto, known as arancini, or little...

Crisp, cheesy, peppery toasts dress up a simple salad. For a garnish that's even easier, top the salad with delicate ...

Catherine Alexandrou, the chef-owner of Chez Catherine in Westfield, New Jersey, has skied in nearly every chef's...

Allen Susser serves this sweet and spicy soup at Chef Allen's in Miami. It's named for the brightly colored c...

Plus: More Appetizer Recipes and Tips

Apple juice, molasses and dried fruits sweeten this nutty dessert. Plus: More Dessert Recipes and Tips

Chef Susanna Foo's mushroom-packed soup, from Susanna Food Chinese Cuisine in Philadelphia, combines rich coconut...

Johanne Killeen and George Germon use a prosciutto bone, a traditional Italian staple, for their heartyvegetable soup...

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