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    1,411 Recipes

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    Seriously Asian by Chichi Wang, from Serious Eats Serves 6 as a snack or appetizer

    Recipe #445175

    Adapted from from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Caroline Russock at Serious Eats: Cook the Book

    Recipe #445173

    Note that prep time does not include overnight rest in refrigerator. Bread Baking: Cinnamon Knots by Donna Currie

    Recipe #445172

    French in a Flash: Easy Pumpkin-Maple Breakfast Souffles | Serious Eats : Recipes

    Recipe #445171

    Mashed Sweet Potatoes Recipe | Thanksgiving Recipe | Brown Eyed Baker

    Recipe #445170

    Fresh Green Bean Casserole | Thanksgiving Recipe | Brown Eyed Baker

    Recipe #445169

    Dinner Tonight: Cheddar Beer Soup | Serious Eats : Recipes

    Recipe #445168

    Created by a British friend of mine in Australia, who goes by the LiveJournal moniker of blamebrampton.

    Recipe #444555

    Adapted from a recipe by Aarti Sequeira at Food Network.

    Recipe #443982

    A holiday treat if ever there was one. Adapted from a recipe in _The Gourmet Cookie Book_ as published by Caroline Russock at Serious Eats.

    Recipe #443981

    About half as sweet and slightly chunky, this is Nutella for grownups. Use the best quality cocoa powder you can find; Valhrona is excellent. Adapted from a recipe by Lucy Baker at Serious Eats.

    Recipe #443980

    A fruit-laden bread, traditional for Chanukah, from the Alsace-Lorraine region on the French/German border. Slice it thin and serve with excellent butter or a creamy cheese. Adapted from a recipe in _Quiches, Kugels and Couscous_ by Joan Nathan, as published by Caroline Russock at Serious Eats.

    Recipe #443979

    These rolls are faintly sweet from the sweet potato puree. Adapted from a recipe in Lyniece North Talmadge's _The Sweet Potato Cookbook_, as published by Caroline Russock at

    Recipe #443978

    Little chocolate macarons filled with ganache. Adapted from a recipe in Gina DePalma's _Dolce Italiano_, as published by Chez Pim at

    Recipe #443977

    Adapted from Debbie Currie's recipe at Serious Eats.

    Recipe #443929

    Because the breast is so much thicker than the legs and thighs, it thaws more slowly, so the breast and lower quarters will reach their (different) done temperatures at the same time. This is an ideal approach for people who have forgotten to thaw the turkey,or who have small refrigerators; it does fill up the oven a lot longer, though. Since there are no juices from the defrosted turkey, there will be no risk of cross-contamination (just be sure to wash your hands well). For a larger (19-20 lb) bird, add 1 1/2 to 2 hours. Adapted from instructions at -

    Recipe #442677

    A great dish for a crowd or a buffet - make 'em tiny and pile 'em into a crock pot to stay hot. Adapted from a recipe from Nigella Kitchen on Food Network. Serves 4 as a main course, or 8-12 as an appetizer.

    Recipe #442516

    Sweet potatoes meet cream, thyme, gruyere and parmesan. Rich and unctuous, this is a special occasion side dish. Adapted from a recipe published by Caroline Russock at Serious Eats (originally from Lyniece North Talmadge's _The Sweet Potato Lover's Cookbook_).

    Recipe #442250

    Homemade mustard is very easy, and really delicious! This combination of sweet, tart, bitter (from the cranberries) and spicy is really outstanding. Adapted from a recipe by Lucy Baker at Serious Eats.

    Recipe #442247

    This dish of baked then stuffed sweet potatoes can serve as the star of a meal, or as a side dish. Adapted from a recipe by Phoebe Lapine and Cara Eisenpress at Serious Eats.

    Recipe #442177

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