All About "american" and "dinners"

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Brussels Sprouts with Chestnuts & Sage

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Chestnuts and Brussels sprouts are a classic pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop.

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Pear & Blue Cheese Flatbread

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The classic combination of pears, walnuts and blue cheese isn’t just for salad. Toss the same ingredients onto purchased whole-wheat pizza dough and make your own gourmet flatbread at home.

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Balsamic & Parmesan Roasted Cauliflower

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Roast cauliflower for a sweet and nutty result. Slicing the cauliflower provides a good flat surface that browns wherever it comes into contact with the roasting pan.

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Cauliflower & Couscous Pilaf

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Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of rice, so it’s nearly instant, and add a sweet accent of orange and currants.

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Creamy Chopped Cauliflower Salad

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Caraway and cauliflower are a match that brings to mind wursts, kraut and foamy, cold mugs of beer. Alas, not everyone loves that caraway flavor so leave out the caraway seeds if you prefer—the salad’s wonderful either way.

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Skillet Cauliflower Gratin

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Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.

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Pumpkin Coconut Tart

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Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk.

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Chunky Peach Popsicles

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Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or...

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Cheesy Polenta & Egg Casserole

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This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage and baked eggs.

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Strawberry-Rhubarb Strudel

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Spring’s best combo—strawberries and rhubarb—fill this simple strudel for two.

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