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All About "new years" and "appetizers"

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Spicy Blue Cheese Dip

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Make this your dip for Boneless Buffalo Wings and crunchy vegetables instead of a higher-fat blue cheese dressing. We've added a generous amount of cayenne pepper for fans of hot wings—omit the cayenne if you're serving this to a...

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Mustard-Crusted Salmon

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This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the batch and using the remaining salmon in a tossed salad the next day, or even as the salmon topper in the Warm...

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Spiral Stuffed Turkey Breast with Cider Gravy

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When a whole bird is just too much--time and effort, as well as size--there is a quicker, simpler way: what's known in French cuisine as a roulade. Using a boneless turkey breast, butterflied and flattened, you can serve a...

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Potato Galette

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Thinly sliced potatoes are tossed with oil, salt and pepper then baked to crispy perfection in this pretty side dish.

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Goat Cheese-&-Olive-Stuffed Chicken Breasts

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The hard part of making this elegant dish is choosing the filling. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife.

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Roast Duck with Dried Cherry Sauce

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Tired of the same old turkey on the holiday table? This could be the year to switch to duck.

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Mushroom Risotto

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Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.

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Simple Roast Chicken

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There's no reason to get overly fussy with complicated techniques for a flavorful, rich and simple roast chicken, the ultimate comfort food.

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Creamy Cauliflower Puree

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This savory side dish is a healthy stand-in for mashed potatoes. Vary it by adding shredded low-fat cheese or chopped fresh herbs.

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Lamb Chops with Mint Pan Sauce

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Lamb with mint jelly is a tried-and-true combination and this recipe takes the idea to new heights. The sweet, shocking green jelly is transformed into a richly flavored and pleasingly dark sauce.

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