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The Plum Palate

Blanched collards with cilantro and Jaspée de Vendée squash

On eggs and salt

Green winter slaw

Two-kale salad with roasted turnips and acorn squash vinaigrette

Roasted chestnuts in browned butter

Homemade vinegar

The year in kitchen adages

Brandy-soaked baked apples with cranberry compote

Considering the tree + a holiday sparkler

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The Plum Palate
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