Mushroom and Robiola Cheese Polenta Pie
Robiola cheese is a soft, moist, and very flavorful Brie-like melting cheese that gives this dish its decadent flavor and creamy texture. Originating in northern Italy, Robiola is starting to rival gorgonzola as that country’s most famous cheese. This pie is versatile; pair it with chicken, fish, or beef and serve it at breakfast, brunch, lunch or dinner. If you happen to have any leftovers, wedges of pie are delicious topped with a poached egg. Stand back when adding the cornmeal to the boiling broth because the mixture will splatter. Robiola cheese can be found in specialty cheese shops or at Whole Foods Market. — Kerry Dunnington, Tasting the Seasons.
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Because my grandmother liked asparagus so much, my grandfather took special care with his plants. Now I am carrying on the tradition. For this recipe I like young asparagus. I cook them in a skillet even when I am working over a grill to make sure the smoky flavor doesn’t overwhelm, only heightens. I top the asparagus with gribiche, a French sauce, traditionally an emulsion of hard-boiled egg yolk and oil perked up with pickles and herbs. I like a rough-chopped version and prefer to use the whole egg. I quick-pickle my own carrots (which is very easy) and put them in the sauce, but if you prefer another pickle, don’t hesitate.
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Gefilte Fish in White Wine-Herb Broth
My take on gefilte fish strays from tradition, but with delicious results. I like to use mild-flavored whitefish fillets and lighten things up by swapping the typical fish broth used as a poaching liquid for a white wine- and herb-infused French broth called a court-bouillon. I also infuse my gefilte fish with lemon zest, thyme, and oregano, giving it a lovely herbal flavor. Topped with grated horseradish or creamy horseradish herb sauce, it taste just like tradition, but better. — Leah Koenig, Modern Jewish Cooking.
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Blue Ribbon Chef Martin Brock’s Bread Dumplings
Chef Martin Brock’s bread dumplings, a traditional German dish, are made with the leftover bread from Blue Ribbon Bakery.
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4

Pretzel Bun Bratwursts with Tangy Apple-Cabbage Slaw
This easy-to-make recipe balances the spice from the pork bratwursts and the acidity from the tangy slaw perfectly. Enjoy this delicious, seasonal fall entrée for dinner.For more great recipes like this one, visit HelloFresh.
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Chicken Salad Lettuce Cups
Chicken salad is usually a bit of a calorie bomb, but not this version. There's plenty of fresh produce in this version, and the sour cream and mayonnaise are slimmed-down versions, so you can indulge without the guilt.Click here to see 15 Easy Chicken Dinner RecipesClick here to see 101 Ways to Cook Chicken
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Crock Pot Garlic Soup
Is there any single food associated with warmth, healing, and comfort more frequently than chicken soup? Moms, old wives, and the majority of culinary cultures around the world agree: Whether you're under the weather, battling the incoming winter chill, or simply feeling out of sorts, nothing else feels as restorative as a steaming bowl of the stuff. During the latest cold snap, I decided to stray from the Campbell's route and prepare Sopa de Ajo, a Basque version of chicken soup. While the Basque recipe traditionally calls for day-old-bread to give the soup some textural heft, I substituted it with potatoes to make the recipe a bit heartier and more crockpot-friendly .Click here for more of the 101 Best Slow Cooker Recipes This is the chicken soup of our collective childhood consciousness on steroids. Aside from the fact that it's perfumed with more than 40 cloves of garlic, pinches of saffron, cumin, cayenne, and paprika, it is topped with a poached egg, which, when pierced, leaks its golden yolk into the soup's depths. It's almost magical, and is virtually guaranteed to cure that cold of yours in no time at all. Click here to see Cozy Comfort Food Recipes.   
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Pane carasau, also called carta (or fogli) di musica, meaning “music paper,” is found on nearly every Sardinian table. Said to have been first made many centuries ago in the harsh, mountainous Barbagia region in east-central Sardinia, it is unleavened and crisp and parchment thin, hence its name. It can be eaten as a kind of cracker, with shards broken off the large irregular rounds in which it is baked, but it is often moistened before eating. A common way of eating pane carasau, however, is in the form of pani frattàu — almost a kind of lasagna. For more ideas, check out some of our best lasagna recipes.
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Roasted Butternut Squash with Toasted Pumpkin Seeds
Here's a simple and flavorful side dish featuring butternut squash. Toasted pumpkin seeds lend a nutty, rich flavor and a distinct crunch to the squash, and dried cranberries add a little zing and sweetness. Serve this as an accompaniment to roasted meats, chicken, or fish. See all pumpkin recipes.
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The inspiration for this recipe came from the homemade pretzel bun and cheese sauce, because hey, what goes better with those things a juicy, fat brat? The authors of Wicked Good Burgers create their own brat recipe by using ground pork and veal and seasoning it with ginger, nutmeg, and beer for an authentic version.  Click here to see 50 Best Burger Recipes 
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This California-version of eggs Benedict is from Sandi of All the Good Blog Names Are Taken.  
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