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October/November 2020
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Equipment
The Best Wooden Spoons
Staff Pick
Recipe
Double-Chocolate Banana Bread
Staff Pick
Recipe
Slow-Cooker Classic Pot Roast with Carrots and Potatoes
Staff Pick
Recipe
•
45 min
Spaghetti Carbonara
Recipe
•
45 min
Halibut Puttanesca
Recipe
Sweet Potato Salad with Cumin, Smoked Paprika, and Almonds
Equipment
The Best Braisers
Recipe
Banana Bread
Staff Pick
Recipe
•
45 min
Maple-Pecan Skillet Granola
Recipe
Sweet Potato Salad with Soy Sauce, Sriracha, and Peanuts
Recipe
Skillet Chipotle Beef Chili Bowls with Lime-Cilantro Crema
Recipe
•
1 hr
Gobi Manchurian
Staff Pick
Recipe
One-Pan Turkey Breast and Stuffing
Recipe
Chocolate Cream Pie in a Jar
Staff Pick
Recipe
•
45 min
Tuna Melts
Recipe
Cheesy Mashed Potato Casserole
Recipe
Skillet Squash Casserole
Recipe
Chicken Noodle Soup for Two
Recipe
Parker House Rolls
Recipe
•
45 min
Panko-Crusted Chicken with Cabbage Salad
Recipe
•
1 hr
Chopped Winter Salad with Butternut Squash
Recipe
•
45 min
Pan-Seared Thick-Cut Boneless Pork Chops with Apples and Spinach
Recipe
Maple Cheesecake
Recipe
Beef Pho
Recipe
Pear-Cranberry Chutney
Recipe
•
1 hr
Glazed Salmon with Black-Eyed Peas, Walnuts, and Pomegranate
Recipe
•
1 hr
One-Pan Italian Sausage with White Beans and Kale
Recipe
Cheesy Mashed Potato Casserole with Parmesan, Browned Butter, and Sage
Recipe
•
1 hr
Sautéed Chicken Cutlets with Romesco Sauce
Recipe
•
45 min
Rioja-Style Potatoes with Chorizo and Peas
Recipe
•
45 min
Roasted Chicken with Harissa and Bulgur
Ingredient
The Best Cranberry Sauce
Recipe
Cheesy Mashed Potato Casserole with Blue Cheese, Bacon and Rosemary
Recipe
•
1 hr
Skillet Steak Tips with Cheesy Roasted Potatoes and Mesclun Salad
Recipe
•
45 min
Spicy Lamb with Lentils and Yogurt