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All About "easter" and "christmas"

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Meringues

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Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time.

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Maple-Roasted Sweet Potatoes

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Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.

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Angel Delights

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Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won EatingWell’s 2008 cookie contest.

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Homemade Art Cards

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Package five or 10 cards with envelopes, and you've got a great gift for doting grandparents and other relatives.

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Glazed Mini Carrots

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Take advantage of convenient mini ("baby") carrots to make this simple but sophisticated classic French side dish.

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Herb-Roasted Turkey

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This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it.

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Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

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Sizzling green beans in a little oil helps to bring out their natural sweetness. Prosciutto, pine nuts and lemon zest dress up the flavor without adding a lot of fat - a nice alternative to full-fat, creamy green bean casseroles.

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Tangy Honey Glazed Ham

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The fruit juices and dijon mustard bake right into this ham, making it tender and slightly sweet.

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Cheddar Cornmeal Biscuits with Chives

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These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.

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Pear & Red Onion Gratin

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Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.

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