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magazine dried cranberry apricot and fig stuffing
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Spread on toast and call it breakfast (or lunch or dinner).
Christian Reynoso
Nancy Oakes
Cooking
And that fig just so happens to be pickled
Danielle Walsh
Cooking
Canned cranberry sauce? You're better than that! These cooking tips will have you hooked on fresh cranberries.
Rochelle Bilow
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techniques
Back in Brooklyn, Manny Howard depended on local fig leaves for roasting sea bass. Out in California? Hard to come by. Until one day...
Manny Howard
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Here's how to buy, store, and cook cranberries, in season in October.
Rochelle Bilow
Cooking
Summer fruit has never tasted quite like this.
Ashley Mason
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From infused vodka to spicy salsa, ten things to do with the fresh, tart fruit
Bon Appétit
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Cooking
Cooking
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Culture
The Bon Appétit Test Kitchen
Cooking
It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold and crowned with sugary orange zest and cranberries.
Alex Beggs
techniques
techniques
We gave you a sneak peek at three photos from Good to the Grain. You voted for your favorite, and now we're ready to reveal the winning recipe, Apricot Boysenberry Tarts!
Julia Bainbridge
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Watercress, black pepper, and plain yogurt, which are easier to find, can be substituted.
Bon Appétit
techniques
When your family is divided between boxed and homemade, strike a compromise
Bon Appétit
Cooking
We tried seven boxed stuffings, including Stove Top and Pepperidge Farm, to find one worthy of your holiday meal.
Sam Stone
Culture
They come in a beautiful, vintage-looking tin, but it’s what’s inside that counts. (Inside = candy.)
Jesse Dart
Cooking
Save your fussing for the pie.
Priya Krishna