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Fall

Explore 1967 recipes, 309 projects, 198 articles, 159 galleries, 162 videos, and more

Butternut Squash Puree

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Steamed Brussels Sprouts

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Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette

Ingredients
  • 3/4 cup freshly squeezed lemon juice (3 to 4 lemons)
  • 1/4 cup minced shallots
  • 2 tablespoons grainy mustard
  • 2 tablespoons chopped fresh marjoram
  • 1 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 heads escarole, washed and torn into bite-size pieces
  • 5 Fuyu persimmons, very thinly sliced
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Pickled Red-Cabbage Slaw

Other Ideas:
Red cabbage, Side dishes, Slaw
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Heritage Turkey with Oyster Dressing

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Molasses Drop Cookies

Other Ideas:
Dessert, Drop cookies, Molasses
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Kielbasa Bites with Grainy-Mustard Potato Salad

Time:1 hour
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Bloody Scary

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