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Tina Nicodemo of La Cantina del Triunfo, discovered this recipe in the appendix of a treasured old cookbook, the 1880...

Forget ginger ale. Ginger beer, new to most Americans, is a soft drink with a tangier bite that appeals to adults. Yo...

A frozen pineapple-and-guava ring gives this punch a dramatic presentation. Plus: Ultimate Cocktail Guide

George Mahaffey uses crispy fried leeks to garnish his colorful salad; shallots, which don't need to be cleaned a...

George Mahaffey's savory salmon is glazed with a spicy molasses sauce and flavored with just the right amount of ...

Plus: More Dessert Recipes and Tips

When George Mahaffey makes this sublime, lightly creamy soup, he uses two coarsely chopped boiled blue crabs, which a...

Joseph Keller's airy orange-infused dessert has the texture of a rich chiffon cake.

Halvah, a sweet dessert, takes many different forms around the Mediterranean, the Middle East and India. The texture ...

Annie Romana makes her clafoutis using small local plums, but you can use other fruits, such as cherries, the traditi...

You may think, as writer Nancy Harmon Jenkins did for years, that pissaladière is just the Provençal name f...

Stopping at a farm stand in upstate New York, Chef Brendan Walsh was astounded by the variety of new potatoes, and it...

Plus: More Pork Recipes and Tips

This traditional dessert—a combination of fruit and cream—is wonderful in the summer when just-picked wild berries ar...

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