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October/November 2019
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Staff Pick
Recipe
Slow-Roasted Salmon with Chives and Lemon
Recipe
•
45 min
Japanese Steakhouse Steak and Vegetables
Recipe
•
45 min
Sautéed Baby Bok Choy with Sesame Oil and Garlic
Recipe
Sheet-Pan Hash Browns
Staff Pick
Recipe
Easy Macaroni and Cheese Casserole
Staff Pick
Recipe
Spinach-Artichoke Dip
Equipment
13 by 9-inch Broiler-Safe Baking Dishes
Recipe
Slow-Roasted Salmon with Dill and Garlic
Recipe
•
1 hr
Chopped Cheese Sandwiches
Recipe
•
1 hr
Simple Hibachi-Style Fried Rice
Ingredient
Lard
Staff Pick
Recipe
Pumpkin–Chocolate Chip Snack Cake
Recipe
•
30 min
Spicy Mayonnaise (Yum-Yum Sauce)
Recipe
•
30 min
Sweet Ginger Sauce
Recipe
Slow-Cooker Chicken and Corn Chowder
Equipment
Pie Weights
Recipe
•
30 min
Raita Sauce
Recipe
•
30 min
Lamb Ragu with Pappardelle
Recipe
•
30 min
Quick Pulled Chicken Sandwiches with Red Cabbage Slaw
Recipe
Slow-Roasted Salmon with Parsley and Cayenne
Recipe
Chocolate Pecan Pie
Recipe
•
30 min
Spice-Crusted Pork Tenderloin with Pan-Roasted Vegetables
Recipe
Weeknight Chicken Provencal
Recipe
•
30 min
Faux Swiss Meringue Frosting
Recipe
Apple Cider Doughnuts
Recipe
•
30 min
White Mustard Sauce
Recipe
Braised Turkey Tacos
Recipe
Sausage with Lentils
Recipe
Beef Chili for Two
Recipe
New Mexican Bean-and-Cheese Turnovers with Green Chile
Recipe
Candy Corn Cake
Recipe
Sweet Potato Crunch
Recipe
Curried Roast Chicken and Vegetables
Recipe
Louisiana-Style Cornbread Dressing
Recipe
•
30 min
Steak Tips with Red Wine–Shallot Sauce and Broccoli Rabe
Recipe
•
30 min
Butternut Squash and Red Pepper Soup
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