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"My grandmother made creamed corn the old-fashioned way," says Chef Sean Brock in his debut book Heritage. "She stripped the kernels from the cobs, scraped all the milk from the cobs using an old box grater, added a little salt and then processed the corn in Mason jars in a canner. These preserves would be saved for special occasions like Thanksgiving dinner." In the pages of Heritage, Sean adds a tad more cream and butter to his grandmother's recipe. He says you can also serve the dish as a soup by adding a little milk to thin it.

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This rich, meaty recipe combines healthy with hearty for a warming dish on a chilly evening. The sweetness of the butternut squash offsets the full-bodied Lagunitas Lil' Sumpin' Ale, which can be purchased at most grocery stores, specialty markets or beverage specialty stores.

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It's that time of year for pumpkin recipes, and Stephen Riley, chef/owner of Big Front Door, says that this one is a "serious crowd pleaser that will impress."

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Grown-ups can enjoy their own spooky version of All Hallows' Eve with Club M Mixologist Juan Garcia's new signature Halloween cocktail.

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Winter squash and kale are a perfect fall pairing, not only for their combination of seasonal flavors, but also for their vibrant colors. "Butternut squash is a great choice for this recipe, since it is relatively easy to cut with a knife and peel with a vegetable peeler," says Julie Diaz, chef/owner of One Fresh Meal. "However, if you are able to manage opening, peeling and cubing a Kabocha squash with a cleaver, you will be rewarded with a deliciously rich taste. While kale is my favorite green, chard, spinach or a mix of greens works equally well."

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Black Mission figs were named after the Franciscan missionaries who brought them to San Diego in the late 1700s. With their beautiful pink flesh, these local gems are in full season through fall and marry perfectly with the creamy goat cheese, fresh herbs and vibrant vinaigrette in this delicious autumn salad by Bijou French Bistro's Chef de Cuisine Shaun Gethin.

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EDITOR'S CORNER

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As someone who pays attention to cooking with healthy ingredients, I’ve used amaranth flour. Bernard Guillas, executive chef of The Marine Room in La Jolla, trumps me with the homonymous amaranth flower. He used one to garnish the best crab cake I’ve ever eaten.

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