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  • February 16, 2019

Recipes

Dorie Greenspan’s Bourbon-Roasted Pork Loin

Bourbon-Roasted Pork Loin recipe (c) Ellen Silverstein

The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.

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Chris Prosperi’s Chicken, Bacon and Cheese Enchilada

enchiladas_Annie_Flickr

Why not put a platter of enchiladas out for a party or bring them to your next potluck? The enchiladas are easy to make, you can use any meaty filling you like—or black beans, corn, and avocado for a vegetarian filling—and a saucy platter of enchiladas is always a crowd-pleaser.

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Rose Levy Beranbaum’s Chocolate Chip Cookies

Rose Levy Beranbaum_Chocolate Chip Cookie recipe

I brown the butter for these cookies to add flavor and remove the water. Adding golden syrup or corn syrup helps to keep them moist and chewy. Golden syrup adds a delicious butterscotch element.

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Rose Levy Beranbaum’s Gingerbread Folks

Rose Levy Beranbaum_Gingerbread Folks recipe

Gingerbread men and women cookies hanging from the tree or sitting on the mantel are a charming holiday tradition. Ginger is not only an appealing spicy flavor, it serves as a great preservative.

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Rose Levy Beranbaum’s Milk Chocolate Caramel Tart

Rose Levy Beranbaum_Milk Chocolate Caramel Tart recipe

If ever there was a melt-in-the-mouth dessert, this is it! Chocolate and caramel tarts are high on the list of the most popular desserts.

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