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cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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SUPER creamy dairy-free soup made of pureed celeriac, cauliflower, almonds and garlic. Serve as vegan starter or main dish.
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These Swedish 'dreams' are browned-butter cardamom cookies, each topped with a blanched almond.
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haven’t had Nutella since I was a student traveling in Europe decades ago with a EuroRail pass, sleeping in youth hostels. Back then we used to eat the chocolate...
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What can't cauliflower do?!
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This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.
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Originally a way to use up leftovers--but it's worth cooking potatoes, beans, and hard-boiled eggs for this fresh-tasting French salad! Tuna, olives, capers, tomatoes, and a bed of baby greens round out this hearty main dish salad.
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Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts.
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Get Beef Short Rib and Egg Yolk Raviolo Recipe from Food Network
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Get Sole with Anchovy Sauce Recipe from Food Network
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Just in time for the holidays —gluten free Cinnamon Bun Muffins.
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Recipe for Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'