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Autumn Root Vegetable Gratin with Herbs and Cheese
By:
Merrill Stubbs
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Lemon + Olive Oil Marinated Fennel with Burrata +...
By:
Caroline Wright
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Silver Palate's Thanksgiving Potatoes
By:
Food52
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What Does "Classic Eggplant Parmigiana" Really Mean?
By:
Emiko
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Celery Hearts and Leaves Aren't Scraps—They're Tr...
By:
Lindsay-Jean Hard
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These 12 Recipes May Make You Actually Crave Leaf...
By:
Caroline Lange
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Alon Shaya's Whole Roasted Cauliflower with Whipp...
By:
Kristen Miglore
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Roasted Potatoes with Green Sauce
By:
Cle-ann
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Alice B. Toklas' Asparagus in Salt & Pepper Whipp...
By:
Kristen Miglore
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How to Store Tomatoes So They Stay Plump & Fresh ...
By:
Lindsay-Jean Hard
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The Best (Non-Fried) Ways to Eat Squash Blossoms
By:
Lindsay-Jean Hard
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Skip the Takeout and Make Vietnamese Spring Rolls...
By:
Betty
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Eat All Your Vegetables: How to Use Stems and Roots
By:
Elana Carlson
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The Edgiest Carrots Have Ever Been
By:
Kenzi Wilbur
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The Genius Vegan Trick for Turning Vegetables Int...
By:
Kristen Miglore
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19 Ways to Cook Winter Brassicas
By:
Ali Slagle
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16 Ways to Roast Your Winter Vegetables
By:
Ali Slagle
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Todd Coleman's Potato Gratin
By:
Kristen Miglore
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Beet, Orange, and Black Olive Salad
By:
Alexandra Stafford
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Roasted Spaghetti Squash
By:
checker
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