Lentil Soup with Roasted Pumpkin
Lentil Soup with Roasted Pumpkin

Lentils are a staple food in Eritrea, and every time I prepare them I recall my years there. Adding cubed roasted pumpkin lends this soup vibrant color and transforms it into an ideal Thanksgiving starter.

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Braised Kale Trio
Braised Kale Trio

Use a mixture of different kales, if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them.

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Iowa City Chili
Iowa City Chili

There's a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin' for a rib-sticking bowl of chili. It's also a great way to use up the last of your tomatoes and peppers, or to begin to use your new "puttin' ups" (as Kurt's grandma used to call them).

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Braised and Glazed Five Spice Short Ribs
Braised and Glazed Five Spice Short Ribs

Braising renders tough cuts like these beef short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense). The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.

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Fennel, Red Onion and Blood Orange Salad with Miso-Orange Vinaigrette
Fennel, Red Onion and Blood Orange Salad with Miso-Orange Vinaigrette

I dare you to attach the word "deprivation" to this salad. The bitter blood orange, the earthy miso, the crunchy fennel, the hit of sweet juice and the bite of arugula all come together in a festival of flavors and textures.

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Crisp Cornish Hens with Spiced Pomegranate-Honey Glaze
Crisp Cornish Hens with Spiced Pomegranate-Honey Glaze

Removing the skin from the hens both decreases calories and increases the impact of this vibrant, spicy glaze. If you've never cooked with Cornish hens before, you're in for a treat.

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