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Whether you call it Chopped Liver or simply Pate, this fix-in-a-food-processor spread gets its elegant richness from sherry and butter.
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Knoephla soup is a German potato soup with homemade dumplings that will keep you warm and full during the cold winter months.
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Zucchini simmered with onion, tomatoes and yogurt in a fragrant mix of spices.
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Broccoli is roasted with fragrant sage leaves and red onions for a crisp vegetable side dish.
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Ground cumin flavors this latin-inspired salad.
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Korean potato salad is made with Korean mayonnaise spiced with gochujang, sesame oil and ginger. It's creamy, tangy, and savory with a hint of sweetness.
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Autumn flavors of apple and sage are baked with bison breakfast sausage, eggs, and bread cubes in this delicious brunch strata.
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A Moroccan-inspired couscous side with pistachios and dried apricots
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This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce To update it, use high-quality pappardelle egg noodles, which add richness