Orange and Dried Plum Bars, and Free Giveaway From Sweet and Easy Vegan

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I consider myself a lucky girl for many reasons, one of them being that I have so many way cool colleagues in the food writing […]

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Slow-Cooked Molasses-Honey Baked Beans

1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.27 out of 5)
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This molasses- and honey-spiked baked beans recipe can be made in a slow cooker or a Dutch oven. Either way, it’s perfect. […]

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All About the Ham Split Pea Soup

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If you’ve got a leftover ham bone in the fridge (or if you can talk your butcher out of one), this is the soup you want to make. And, trust me, take the extra hour to make the Awesome Veggie Broth from scratch … it’s worth it. […]

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Balsamic Braised Chicken Thighs

1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 3.33 out of 5)
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These chicken thighs come together without much fuss, but the honey and balsamic vinegar give them a surprisingly complex depth of flavor. […]

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Last-Minute From-Scratch Corned Beef

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Got a pressure cooker? Then you can enjoy this from-scratch corned beef recipe in less than two hours, start to finish. […]

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Spice-Rubbed Roast Fish with Lemon & Fennel

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The subtle spice rub and fragrant fennel make this easy fish dish something special. […]

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White Bean and Chard Soup with Sausage

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.50 out of 5)
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Perked up with garlicky Swiss chard and Italian sausage, this hearty, fast and easy white bean soup recipe is ready in less than 30 minutes. […]

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Pork and Fennel Ragu

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This quick ragu exemplifies my “double up-halvsies” trick. It’s got loads of onion and fennel, just a bit of pork for flavor, and half the […]

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Roasted Acorn Squash Salad with 
Wheat Berries and Blue Cheese

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)
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This entree salad of maple-drizzled acorn squash, hearty wheat berries, toasted walnuts and blue cheese is the essence of fall. […]

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Improv Cassoulet

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There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes. […]

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