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Butternut Squash and Brussels Sprouts in Agrodolce

I’m always on the lookout for fall and winter dishes that feel light and fresh but still seasonally appropriate. This mess of roasted butternut squash and Brussels sprouts in a red wine vinegar-based agrodolce (an Italian word meaning “sour and sweet”) lands on that intersection with wintry roasted vegetables hit with an extra punch of …

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Fennel and Kale Stuffing, herby and comforting

When it comes to Thanksgiving, I’m all about the sides. And my favorite side is stuffing. Or at least it is when it’s anything like this fennel and kale stuffing. Something with hunks of torn bread tossed in olive oil and toasted until golden. Something that feels classic in flavor-profile but has just enough extra …

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Cranberry Curd Tart, a garnet-hued delight

Cranberries are the under-appreciated fruit of fall and winter. They’re often relegated to a sad cylinder of canned cranberry sauce at the edge of the Thanksgiving table, an afterthought to the apples and pumpkins taking up the dessert space. Which is a shame, because when strategically deployed, cranberry desserts not only bring a welcome burst …

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