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Shrimp and Hearts of Palm Rémoulade

Author: Bon Appétit Test Kitchen

Basic Hickory Sauce

Author: Myron Mixon

Basic Vinegar Sauce

Author: Myron Mixon

Gnocchi with Sage Brown Butter Sauce

Author: Cook St. Helena

Corned Beef

Author: Cathal Armstrong

Pickled Corn

Author: Andrea Reusing

Whipped Potatoes with Horseradish

For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.

Author: Molly Stevens

Ragout of Lamb and Spring Vegetables with Farro

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Author: Chef Seamus Mullen

Coconut Ginger Candy Drops

Author: Virginia Burke

Hungarian Plum Dumplings

Author: Ruth Cousineau

Homemade Irish Corned Beef and Vegetables

Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...

Author: Bruce Aidells

Leftover Roast Chicken Stock

This time-honored example of kitchen thrift is ready when you are. Leftover Roast Chicken Stock, have it simmering away while you tend to another meal or are puttering around on a Saturday morning.

Author: Kay Chun