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Thank you for so many mouthwatering Thanksgiving recipes. Thank you for writing about “Free Perks” in your November 2013 issue [Food News]. There are a lot of Canadians (myself included) who enjoy paying for the coffees of those behind us at Tim Hortons. It is an awesome Canadian tradition. Dionne George Detroit Lindsay Ulsifer Calgary, Alberta Claudia Amundson Tinley Park, IL I love your ““50 Vegetable Sides” suggestions S [[November 2013], but you omitted b one dish that is o ttruly Thanksgiving: s succotash!

LAND This may sound crazy, but Katie Lee bought a house in the Hamptons because it reminded her of her native West Virginia. “People hear ‘the Hamptons’ and they think glitz and glamour, but it is really just farmland,” says the cookbook author and cohost of Food Network’s new talk show, The Kitchen @ Food Network. ” Katie’s entertaining style is similarly casual: She loves having friends stay over and turning her massive kitchen island into an all-hours buffet. “There’s always something on the counter,” she says.

Scoop 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg mixture and brush along the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, then transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings. 3. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds.

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