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Baby carrots are the focus of this scrumptious salad.
From Ginger Dimapasok, co-owner of Café 86 in Chino, Calif., comes this Filipino jam perfect for spreads or as a base for pastries.
Chef Craig Hartman says this dish was the very first he served incorporating "microgreens" – tiny produce with big flavor.
A cannabis-infused spread from cookbook author Laurie Wolf, of Laurie + MaryJane.
An 1897 recipe for a soda fountain standard.
For the holidays, cranberries + cannabis.
Dried hibiscus flowers flavor this soda syrup from Brooklyn Farmacy & Soda Fountain.
A holiday entertaining tradition is infused with cannabis.
The author of cannabis-infused recipes offers her version of a holiday classic.
Author, restaurateur and Food & Wine contributor Nicole Ponseca offers her take on an American classic: a sweet potato casserole.
Delicious recipes from the writers and editors of The New York Times, specially selected for "Sunday Morning" viewers.
Fluffier than both cheesecake and pumpkin pie, this dessert combines a silky cream cheese-pumpkin filling and a tangy sour cream topping with a graham cracker crust.
In this take on a Thanksgiving classic, standard pie dough is swapped for pecan sandie dough.
No more fussy liquid brine that alters the texture of the meat - just crisp, golden skin and tender, moist meat.
A simple, elegant pan gravy that lends itself well to cooking in the very pan in which you've roasted your turkey.
