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Your fresh carrots never tasted better than they will in this vegan soup, lightly and warmly spiced with curry and ginger, and simmered in creamy coconut milk. And it only takes 35 minutes.
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These festive holiday cookies have just the right amount of pumpkin and spice.
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I have been using this recipe for 15 years. It is my kids favorite!
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Irresistibly inventive, this pie recipe calls for sweetened condensed milk that is boiled in its unopened can for three hours until it turns into a fabulous toffee. Then the toffee is poured into a graham cracker and gingery crust and topped with sliced bananas and whipped cream.
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Unsweetened chocolate makes these a darker, richer version of gingerbread cookies.
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You can fill your freezer with homemade dumplings stuffed with pork, napa cabbage, and cilantro using this recipe from a Taiwanese cook.
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Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!
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Here's Chef John's version of D.C.'s ubiquitous sweet-and-sour sauce. A staple in Chinese take-out restaurants, it's great on chicken wings.
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This easy baked pudding is filled with sweet potatoes, brown sugar and aromatic spices. The taste of a sweet potato pie, baked in a sweet and savory side dish.
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Ginger ale adds a sparkling sweetness to this refreshing red wine punch.
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Soy sauce and garlic seasoned with Asian spices for chicken or beef.
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A delicately sweet brown sugar rub will make these some of the tastiest chops you'll ever eat!