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Content tagged with “Make ahead instructions”

New Generation Granola
A little number-crunching reveals that granola's image as a health food is undeserved. Shifting the balance toward...
Curried Chicken Salad
Chilling the poached chicken breasts in the cooking liquid ensures moist, succulent results in this curried chicken...
Orange-Caramel Sauce
Try this orange-flavored caramel sauce as a graceful finish to poached pears, profiteroles or frozen yogurt.
Ginger Crisps
Gingery flavor and a subtle lemon note make these crisp cookies perfect with tea. They also make great ‘‘dunking...
Buttermilk Biscuits
Buttermilk gives a pleasant tart flavor to biscuits. These are best served right from the oven, but to simplify last-...
Ambrosia
Sweet oranges, colorful kiwi and fresh coconut are mixed with a touch of sugar and sherry to provide a simple,...
Chestnut Truffles
Chestnut puree makes a deceptively rich-tasting filling for these elegant truffles.
Cinnamon-Apple Lollipops
The warm, winning flavor of cinnamon can be savored for a long time with this homemade apple lollipop.
Apricot Rum Balls
Quick and easy to make, these apricot-based bonbons are perfect for gifts or last-minute bake-sale contributions.
Sugarplums
Orange zest, cinnamon and almonds lend these figgy treats a sophisticated flavor.
Maple-Walnut Pralines
Maple syrup gives new inspiration to this Louisiana classic.
Hazelnut-Mocha Bûche de Noël
Bûche de noël is a traditional dessert served in France at Christmastime. This version features a hazelnut-flavored...
Meringue Mushrooms
Use these meringue mushrooms to decorate any yule log cake. The recipe makes enough to decorate your serving platter...
Filled Oatmeal-Date Cookies
A lemony date filling makes oatmeal cookies more special.
Chèvre Mashed Potatoes
Goat cheese adds a creamy, slightly tart dimension to mashed potatoes.
Hickory Nut Cookies
Shelling hickory nuts is a labor of love—they are one of the hardest nuts to crack. You may substitute pecans, which...
Curried Butternut Squash Bisque
This exotic, spicy soup takes advantage of the affinity between butternut squash and curry. Pureed squash has a velvety...
Lemon Cake
This luscious lemon cake is soaked with an equally luscious lemon syrup. Serve with Mango-Raspberry Compote.
Mango-Raspberry Compote
Lime zest, juice and a hint of sugar bring out the flavor of the mango and raspberries in this quick fruit sauce.
Cranberry-Granola Blondies
Packed with dried cranberries and low-fat granola, these firm bars are excellent travelers, full of complex...
Fig Bars
Better than their store-bought cousins, these bars have a richly flavored fig filling, with a little bit of crispness...
Pesto
This pesto highlights the basil and pine nuts first and melds them together with just the right amount of freshly...
Braised Red Cabbage
With its slightly tart accent and caraway seasoning, braised red cabbage is an excellent foil to the richness of the...
Christmas Rice Pudding with Lingonberry Sauce
There's an old Swedish custom of hiding an almond in the rice pudding; whoever finds the almond in the pudding is...
Puree of Celeriac with Pears
With its distinctive earthy flavor, celeriac (celery root) makes an interesting alternative to mashed potatoes or...
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