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Spring Vegetable Sauté

Author: Oliver Strand

Oven Roasted Hash Brown Cakes

Author: Maria Helm Sinskey

Kugel Yerushalmi

Author: Gil Marks

Coconut Blondies

Author: Ruth Cousineau

Mocha Fudge Cake

Author: David Schmidt

Pan Browned Brussels Sprouts

This Pan-Browned Brussels Sprouts recipe can be prepared in 45 minutes or less.

Author: John Dombek

Burnt Caramel Custards

Author: Amanda Hesser

Hazelnut Cookies

Author: Maggie Ruggiero

Apricot, Cranberry and Walnut Pie

Author: Elinor Klavins

Drunken Fig Jam

Author: Jill Silverman Hough

Poached Fish with Spinach in Chili Tomato Sauce

I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result....

Author: Amelia Freer

Chocolate Chip Oatmeal Cookies with Dried Cherries

Author: Bon Appétit Test Kitchen

Roasted Carrots and Red Onions with Fennel and Mint

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Author: Chris Morocco

Honey Butter French Bread

Author: Gina M. Sarti