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  • Chicken Noodle Soup

    Every cook needs a perfect cold-and-flu-curing chicken noodle soup in his or her repertoire. While we’re not giving medical advice, we urge you to make a batch next time you or a loved one is in need.

  • Balsamic Glazed Roasted Root Vegetables

    This satisfying and easy-to-make dish fills the house with a wonderful aroma. I like to serve it anytime in the fall but especially at the holidays. It’s become a staple on the Thanksgiving menu. I also make it whenever I want substantial leftovers. Use any root vegetables that you like such as rutabagas, leeks, shallots. Only white or gold beets, if they are available, or roast the red ones separately, otherwise your whole dish will be red. I like to use purple potatoes to add color interest.