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  • ONLINE EXTRA

    Roasted Rack of Lamb with Roasted Red Pepper Relish

    If you have the know-how, rack of lamb can be one of the simplest—and most elegant—holiday dishes you’ll ever make.

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    Better Chicken Marsala

    Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant standard. So why doesn’t anyone cook them at home?

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    Best Ground Beef Chili

    Ground beef chili offers more convenience than chili made with chunks of meat. But before you can make a truly great version, you need to understand the nature of ground beef.

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    Rustic Bread Stuffing with Cranberries and Walnuts

    We’ve updated our turkey methods but never reworked stuffing. The time had come.

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    Brussels Sprout Salad with Warm Bacon Vinaigrette

    Salads made with these hearty leaves can be a lot to chew on. We fixed that.

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    Sweet Potato Soup

    The secrets to creamy sweet potato soup with deep, earthy-sweet flavor? Use those peels, and turn off the heat.

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    Ultranutty Pecan Bars

    By banishing the custard filling in favor of a topping that emphasizes the pecan’s nutty richness, we made this bar cookie simpler, too.

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    Miso-Marinated Salmon

    Turns out, miso is one of the best ways to flavor salmon—inside and out.

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    Baked Alaska

    The classic cake, ice cream, and meringue combo is a science experiment you can eat. Our modern, less-sweet version is one you’ll actually enjoy.

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    Pasta e Ceci (Pasta with Chickpeas)

    Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not fuss.

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  • ONLINE EXTRA

    Oven Thermometers

    An oven thermometer is the only reliable way to know what’s happening inside your oven—unless you have a model that’s inaccurate, hard to read, or falls off the racks.

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  • ONLINE EXTRA

    Science: The Secrets of Seasoning Meat

    Should you sprinkle your pork chop and turkey breast with the same amount of salt? Not if you want them to taste right.

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2015

November/December

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