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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Two brines over two days give your holiday bird complex layers of flavor as well as added juiciness.
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Flaky dumplings soak in the juices of a thick and chunky turkey-vegetable stew of Thanksgiving leftovers to make this comforting casserole.
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Even the meat-eaters in your household will like these sweet potato vegetarian tacos with avocado, cilantro, salsa, and queso fresco.
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Why does this look like a rainbow? Because it has seven layers of gelatin, each in a different flavor and color - cherry and strawberry to lemon and lime.
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Marinated vegetables are grilled to perfection.
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Cornish hens are pan seared, stuffed with homemade stuffing full of herbs, and slow cooked with more herbs to succulent chicken perfection.
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This is as meaty and satisfying as any bolognese, but it's completely vegetarian (vegan, if you choose) and very healthy. I made it because I wanted a meat-free...
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