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Hot Cross Buns

By Carrie Floyd, from the Culinate Kitchen collection

Traditional Easter fare, adapted from Betsy Oppenneer.

Lentil Stew with Candied Brussels Sprouts

From the Helen Rennie collection

High heat turns the Brussels sprouts sweet and crispy, but lentils take center stage.

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Table Talk: November 17

A local-foods feast

Josh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat.

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