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The recipe for green bean and radicchio salad with walnuts was born from a near-empty refrigerator.
This homemade creamy tomato soup is full of pantry staples — including the cheddar popcorn garnish.
Braised collards with tomato and chicken over polenta is a comforting dish that bridges two worlds.
The oranges are cut into rounds which, when plated, form a brilliant stained-glass-like layer.
But it’s just as quick and easy to whip a batch, which will please the lazy teen in your home.
It calls for cod but any firm, white-fleshed fish like monkfish, halibut and sea bass will do.
They are so good and so versatile, you might want to make a double batch.
These chocolate-dipped orange crisps are more about the citrus and less about the sugar.
Double the recipe for leftovers because it tastes even better with a day or two’s refrigeration.
Evidence shows you’re better off fasting in the evening and overnight, then eating early in the day.
The dish emerges from the oven puffed and golden — not feeling the least bit recycled.
You might want to make several batches because they also make a lovely hostess gift.
We love a good banana pudding, and this even one’s better than we remember.
Pumpkin stuffed French toast, full of fall flavor, is a weekend treat worth cozying up at home for.
Just be sure to use a sweet ruby port, not a tawny one, in this elegant after-dinner dish.
This dish is like an autumnal version of shepherd’s pie that’s as tasty as it is healthful.
It revs up the seasoning of a stir-fry so you can pare down the ingredient list.
Its gnarly appearance makes it seem tough and unapproachable, but it is actually tender and lovable.
Celebrate the season with apple and kale stuffed pork chops in a riesling mustard sauce.
For more healthful muffins, sweeten them with ersatz “sugar” made from dates.