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The article presents several recipes including recipes for Mushroom-Manchego Quesadillas, Mexican Polenta, and Sweet Potato Quesadillas.

The article presents several recipes including Salted Slow-Roasted Pecans, Spicy Beet Slaw, and Ginger Sesame Mashed Potatoes, which is popular among chefs including Edward Sun; Fred Anthony Garza; and Ann Gentry.

The article presents several recipes including Holiday Bread Cornucopia, Fork-and-Knife Roasted Vegetables and Essence-of-Thanksgiving Gravy.

The article presents several recipes for desserts including Pear Almond Cake, Cherry-Pistachio Crisps, and Winter Fruit Salad with Spiced Syrup.

The article presents several recipes including Flageolet and Lemony Celery Tartines, Soft Tacos with Ayocote Morado Beans, and Harvest Apple Salad with Yellow Indian Woman Beans.

Several miller recipes are presented that include the Moroccan-Spiced Millet and Lentil Salad, the Apple-Millet Pancakes and the Herbed Millet-Stuffed Mushrooms.

Several recipe for Nordic cuisine is presented which includes Julie Karla's Pearl Barley Risotto With Red Kuri Squash Feta and Fresh Thyme, Paul Cunningham's Henne Garden Salad and Patrik Johansson's Butter Viking's Pearl Butter.

Several recipes are presented that include the Rustic Squash Pizza with Goat Cheese Gremolata, the Baked Squash with Maple-Pecan Topping and the Squash Mash with Sautéed Mushrooms and Watercress.

Recipes are offered for tempeh tacos with ancho-lime sauce; tomato-tempeh soup with fresh basil; and glazed maple-mustard tempeh strips with collards.

Recipes are offered for summer squash, corn, and saffron soup; Provençal summer squash, tomato, and Parmesan tian; and summer squash, goat cheese, and herb roulades.

Recipes are offered for asparagus patties with lemon parmesan corn; kale, caramelized onion, and parmesan pizzaa; and roasted butternut squash with a rosemary-pecan-parmesan crust.

Recipes are offered for roasted confetti corn, slow-roasted tomatoes, and Italian white bean and kale soup.

The article presents several recipes including Baked Egg and Kale Cups, Chickpea Salad with Curried Yogurt Dressing, and Quinoa-and-Black Bean Stew.

The article presents several recipes including Caramelized Onion-Cranberry Sauce, Pomegranate-and-Beet Compote, and Hot-and-Sour Celery Pickles.

A letter to the editor is presented related to cooking with ingredients from small-town grocery stores.

An introduction is presented in which the editor discusses articles within the issue on topics including dishes Holiday Bread Cornucopia and Fork-and-Knife Roasted Vegetables, and recipes for trimmings.

The article offers some useful cooking tips for Brussels sprouts including roasting Brussels sprouts at high heat with olive oil and sea salt, adding pomegranate syrup and spreading Brussels sprout leaves on large baking sheets to make them crisp.

Two recipe are presented that includes the Whole-Grain Flour Blend and the Whole-Grain Fruit-and-Nut Muffins.

A recipe for the Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes is presented.

The article presents views of readers such as Preeya Nayee, Holly Jordan and Sara Shepherd on what they will cook for a friend considering becoming vegetarian including different cooking styles of Indian vegetarian dishes, comfort food such as chickpea pot pie and cooking vegan clam chowder.

Several letters to the editor alongwith responses are presented including reader's concern regarding coconut products, kind of recipes that could be served with the Asparagus Fettuccine with Lemon and Pepper and ideas for making family-friendly meals.