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Butternut Squash and Wild Rice Soup with Maple and Crispy Sage — The Autumn Soup Worth Making First
Roasted butternut squash pureed into a silky soup with Canadian wild rice, finished with maple syrup and crispy fried sage in brown butter.
5 min read
Broccoli, Cashew and Cranberry Salad — The Make-Ahead Side Dish Worth Having in Rotation
Raw broccoli florets, toasted cashews, dried cranberries, and red onion in a creamy dressing — the make-ahead salad that gets better as it sits and works for every table from weeknight dinner to summer entertaining.
This Asparagus and Ricotta Tart Is the Only Spring Brunch Recipe You Need
A golden puff pastry tart layered with herbed ricotta and fresh asparagus — ready in 30 minutes and elegant enough for any spring brunch table.
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