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    Santoku Knives

    With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. But does it offer something unique?

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    Easy Holiday Sugar Cookies

    Most roll-and-cut cookies force you to battle rock-hard dough and then rarely even taste good. We wanted it all: ease, good looks, and a crisp, buttery crumb.

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    Duchess Potato Casserole

    For potatoes that are elegant yet easy, we revamp a fussy French classic.

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    Chinese Pork Dumplings

    A plateful of juicy dumplings can lift you from the pits of despair. We wanted a recipe that didn’t put you there in the first place.

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    Braised Brisket with Pomegranate, Cumin, and Cilantro

    Beefy in flavor and size, brisket has the potential to be the ultimate braised dish for company. The trick is turning this notoriously tough cut both moist and tender.

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    Tuscan White Bean and Escarole Soup (Acquacotta)

    Acquacotta transforms humble ingredients into a supremely satisfying meal.

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    Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano

    Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.

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    Roast Whole Turkey Breast with Gravy

    A perfectly cooked, crispy-skinned turkey breast can be just the ticket for a smaller holiday gathering—particularly if it comes with gravy.

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    Gingerbread Layer Cake

    Leave gingerbread people to the kids. The best vehicle for seriously sophisticated flavor is a tender, moist showstopper cake.

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    Chorizo and Potato Tacos

    Mexican chorizo can be hard to find. Luckily, making your own is quick and easy.

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    Turkey Barley Soup

    No one wants to toil over turkey stock on the day after Thanksgiving. But what if you had a recipe that practically made itself?

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2017

November/December

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