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  • Loaded Mini Hasselback Potatoes

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    Hasselback potatoes not only look great—those slits in the surface allow more of the skin to crisp, while leaving the inside of the spud soft and creamy. We took our two favorite ways of making and eating potatoes and combined them into one incredible dish: we topped these perfectly roasted Hasselbacks with sour cream, bacon, cheese and scallions.

  • Fried Hot Chicken Sandwiches with Kentucky Bourbon Barbecue Sauce

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    It’s a win for residents of Louisville, KY that there’s a hot chicken war going on: joints featuring this beloved Nashville import seem to appear faster than beer at a Cardinals basketball game. But if you don’t happen to be lucky enough to live in Louisville, you can get your Hot Chicken Sandwich fix in your very own kitchen. And just so there won’t be any misunderstanding with the folks in Nashville, we made this version 100% Kentucky, thanks to a knock-your-socks off, only-in-Kentucky bourbon barbecue sauce.

  • Peruvian Wings with Aji Verde

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    Lime, soy sauce, honey and spicy heat make an intriguing, well-balanced and sophisticated glaze for chicken wings. Take them over the top with creamy green condiment, aji verde, that is equal parts dip and sauce—and the perfect accompaniment to a platter full of wings.

  • Butternut Squash Mac & Cheese With Bacon

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    This Butternut Squash Mac & Cheese With Bacon is perfect comfort food for the Holidays! It’s every bit as healthy, as it is rich and indulgent… Plus it’s got bacon! What’s not to love??

  • Tomato Tarte Tatin with Anchovy Mayonnaise

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    While we usually think of tarte tatin as a sweet skillet-roasted dessert, this wonderfully savory version was inspired by late summer tomatoes. The tomatoes are cooked in an intriguing sherry vinegar-based caramel, topped with a classic piecrust dough, (puff pastry makes a great stand in) and baked until the tomatoes burst with flavor and the crust turns golden. The tart is then inverted on to a platter and served with a dollop of umami-rich creamy anchovy mayonnaise.

  • Fluffy Coconut Chocolate Cupcakes

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    This old school treat is a labor of love and the perfect rainy day project for parents and kids. Cream-filled chocolate cupcakes covered with marshmallow fluff and colorful coconut flakes.

  • Mussels in Coconut Chile Broth

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    Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels — from Jacques Pepin’s books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.

  • Fennel Gratin with Gruyere and Lemon

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    You braise the fennel wedges in chicken stock and melted butter (it would entirely appropriate to replace some of the stock with wine, should you have a bottle open), and once they easily yield to the tip of a paring knife, you top them with a topping made from breadcrumbs, grated cheese, and lemon. Baked up in the useful and beautiful umber stoneware dish from Anolon, the finished dish is outrageously fragrant, lovely enough to share with company, and quite delicious.

  • Onion Frittata with Goat Cheese and Arugula

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    The onions aren’t quite caramelized but are cooked long enough to be soft. The filling is simple but the soft onions paired with the tang of the goat cheese makes for a solid meal. Add to that the fresh greens and a light vinaigrette (another nod to Julia), it’s the perfect way to start your day.

  • Cardamom Pear Tarte Tatin

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    Just a hint of cardamom gives this beautiful pear tart a little depth and mystery. You will need a large platter that is slightly larger than the top of the pan on which you’ll invert the tart.

  • Creamy Tomato & Shrimp Angel Hair Pasta

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    Prepared best in a large nonstick skillet, this pasta dish comes together in minutes and is equally at home when served for weeknight dinners or special-occasion gatherings.

  • One-Pot Chiles Rellenos with Rice

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    Take an uncomplicated approach to a full family feast preparation and cook up some traditional Mexican chiles rellenos with cheese and a side of rice. This is the perfect meal to invigorate your weekly menu rotation.

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