With one taste of these quesadillas, we sighed and said, “Okay, so THAT’S what you’re supposed to do with squash blossoms!”

• Quick Glance
• 10 M
• 25 M
• 2

A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.

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• 15 M
• 15 M
• 31

We can’t help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.

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• 10 M
• 35 M
• 8

A superlatively sumptuous, stupendously simple side of salmon. No swimming upstream with this easy peasy yet impressive recipe.

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• 25 M
• 1 H
• 2

We’ve no idea where the saying “in a pickle” comes from, but we’d love to find ourselves in a jar of these subtly sweet specimens.

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• 25 M
• 3 H, 25 M
• 2

Straight from Venice by way of Charleston, this Southern belle cheats a little, usurping the role of vanilla gelato with butter pecan ice cream.

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• 30 M
• 30 M
• 0

Talk about come hither appeal! These stunning fillets have got that in spades thanks to a citrusy lilt and a beguiling blend of spices.

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• 15 M
• 15 M
• 9

This incendiary Thai condiment has recently incited quite the rabid following. Here’s how to save yourself a trip to your local Asian market.

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• 5 M
• 7 D
• 52

No funnily named fillers. No mystery meat. Just chicken and cornflakes and little tykes clamoring for more.

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• 30 M
• 30 M
• 8

Sorta makes you wonder how you got this far in life without thinking to try this, eh?

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• 30 M
• 1 H, 30 M
• 0

These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.

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• 2 H, 20 M
• 4 H
• 7

This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.

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• 30 M
• 40 M
• 4

Mixing potato and celery root to make mashed potatoes is, well, genius. Not as heavy as traditional mashed, this has added flavor from the celery knob.

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• 25 M
• 55 M
• 0

There’s one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: It starts with a vat of hot oil….

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• 30 M
• 30 M
• 10