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This vegetarian dinner party menu lets the host relax

A smoky eggplant salad and a squash pie inspired by Moroccan b’stilla. Along with saffron-poached pears for dessert, they are part of a make-ahead vegetarian dinner party menu from David Tanis. Food Stylist: Simon Andrews (David Malosh/The New York Times).
A smoky eggplant salad and a squash pie inspired by Moroccan b’stilla. Along with saffron-poached pears for dessert, they are part of a make-ahead vegetarian dinner party menu from David Tanis. Food Stylist: Simon Andrews (David Malosh/The New York Times).
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Autumn brings pears. We’ve been missing them. For a stellar dessert, poach them and let them steep in a bright yellow saffron-ginger syrup.
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