At Mardi Gras, cup dispensers wear a little extra flair. Pictured in the top left corner is your future milk punch container — temporarily airborne. Chris Graythen/Getty Images hide caption

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Chris Graythen/Getty Images

In The Land Of Floats And Beads, You'd Better Bring Deviled Eggs

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While traditional cholents feature meat and beans cooked for a whole day, some modern versions, like this one, use vegetable protein and a quick braise. rusvaplauke/Flickr hide caption

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rusvaplauke/Flickr

Cholent: The Original Slow-Cooked Dish

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Julia della Croce often couples purple and gold gnocchi (made with two varieties of sweet potato) for a striking sight — and a delicious meal. Celina della Croce and Nathan Hoyt/Courtesy of Julia della Croce hide caption

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Celina della Croce and Nathan Hoyt/Courtesy of Julia della Croce

Festive In Purple, This Pasta's Got A Sweet Side

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One of the lovely things about the mousse, according to Dorie Greenspan, is its versatility: It goes as well with maple syrup as with peanut brittle — or nothing at all. Mary Dodd/Courtesy of Dorie Greenspan hide caption

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Mary Dodd/Courtesy of Dorie Greenspan

Paris Confidential: The Mystery Mousse Behind The Chocolate Bar

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Ying Compestine's green tea-steamed shrimp dumplings. Lucy Schaeffer/Houghton Mifflin Harcourt hide caption

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Lucy Schaeffer/Houghton Mifflin Harcourt

For A Twist On The Lunar New Year Dumpling, Add Green Tea

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Just like the Super Bowl, the Beefy Butternut Squash Chili takes a couple of fall favorites and pairs them in a winter classic. John Lee/Courtesy of Rebel One hide caption

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John Lee/Courtesy of Rebel One

A Surprise Play: Beefy Butternut Squash Chili

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This paprikash recipe may be well-traveled — from Hungary to Australia — but its belly-warming comforts haven't changed a bit. Courtesy of HarperCollins hide caption

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Courtesy of HarperCollins

From Down Under, A Paprikash To Warm You All Over

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Don't be fooled by the name: Neither Sandy nor Crystal is quite sure where the King Ranch Casserole has its origins. Courtesy of Clarkson Potter hide caption

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Courtesy of Clarkson Potter

A Taste Of South Texas In A 9x13 Dish

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