Cardamom Gingersnap Cookies

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Inspired by spice expert Monica Bhide, we give traditional gingersnaps a fresh update with the addition of sweet, pungent green cardamom.

Dark Molasses Cranberry Granola

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This crunchy and colorful granola is simple to prepare and makes a great start to the day. Hmm, we like it at the end of the day, too, sprinkled over yogurt or ice cream!

Buffalo (Bison) Carbonnade

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Use buffalo stew meat and dark ale to make this luscious and hearty Belgian-style braise.

Pea Soup with Spanish Chorizo & Sherry Vinegar

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Warm up a chilly night with our Spanish-influenced pea soup, which you can make in a hurry in a pressure cooker, or take your time in a Dutch oven.

Root Veggie Latkes

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A trio of root veggies, in lieu of traditional potato, make these latkes a touch sweet while exotic spices add a bit of heat.

Millet-Stuffed Kabocha Squash with Indian Spices

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Millet soaks up flavors something fierce; in this case, the heady mix of Indian spices that pair so beautifully with Kabocha squash.

Coppa-Wrapped Dates with Blue Cheese

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 3.83 out of 5)
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This appetizer recipe is adapted from Jill Hough's 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love. Super simple, and surprisingly tasty, little finger food!

Celery Root, Potato and Apple Mash

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Celery root (celeriac) is a knobby root vegetable with mild celery flavor that pairs nicely with apple and potato in this riff on classic mashed potatoes.

Super Succulent Five-Spice Pork Shoulder

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Super succulent meat tinged with the heady flavor of five-spice.

Chai-Spiced Amaranth Pudding

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Cooked amaranth has a gelatinous quality that lends itself to pudding. If you have a chai spice blend on hand, substitute 1 teaspoon for the cardamom, cinnamon, ginger, and cloves.