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A New Tradition: The Holiday Brunch

Design a menu of do-ahead dishes for festive—but relaxed—entertaining

Fine Cooking Issue 12
Photos: Mark Thomas
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Cooking a holiday dinner often comes with a lot of emotional baggage. Everyone has a different idea about the right thing to serve: “It’s got to be goose with chestnut stuffing” or “My mother always made roast beef.” In this article, cookbook author and radio talk-show host Diane Rossen Worthington breaks from tradition to start her own: a holiday brunch. Discover her favorite recipes and learn how you can start your own tradition by crafting your own holiday brunch menu.


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