by Erica Perez
These mini-pies from chef Tanya Holland's new cookbook are a smart way to use up leftover dough and filling, and thrift is a core tenet of the African-American kitchen.
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by John Beaver
The aroma of roasting pumpkin seeds coming from the kitchen reminds me of all the wonder and anticipation I felt as a kid around this holiday. As an avid pumpkin seed fan, I have fine-tuned my roasting technique to get the crispy, salty, and toasty results that dentists probably hate but floss manufacturers love.
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