All About "dinners" and "parties"

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Couscous & Fruit Salad

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Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.

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Caprese Salad

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Summer-ripe tomatoes and fresh mozzarella need only a sprinkling of fresh herbs, salt and pepper to shine in this simple summer salad.

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Parmesan Spinach Cakes

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If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

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Simple Sauteed Spinach

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Sautéed spinach (or any greens) with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach shine and will never go out of favor.

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Root Vegetable Gratin

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The rich flavor of Gruyère cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright color.

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Roasted Parsnip Soup

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The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.

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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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Squash Rounds with Shallot-Cider Sauce

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A richly flavored caramelized shallot-cider sauce turns baked butternut squash rounds into a beautiful starter or side dish for a fall party.

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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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Pineapple Coconut Bites

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A retired writing professor and mother of two daughters, Jessie Grearson got inspiration for these mini tarts from a pineapple-coconut bar that her mother used to make. Her version successfully uses whole-wheat pastry flour and...

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