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Serves 10

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These spiced-just-right oatmeal cookies are the perfect texture for ice cream sandwiches—chewy and soft. Slideshow: ...

The smoked sturgeon here is baked with maple syrup, crushed red pepper and garlic so it’s spicy and sweet, and then i...

“Brats are about as Wisconsin as it gets,” says restaurateur Gabriel Stulman. For summer, he came up with a bright, l...

This skillet-size hash brown was inspired by a side dish at the beloved Tornado Steakhouse in Madison, Wisconsin. Sli...

This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb. Slideshow: Mor...

Tearing the bread into large chunks ensures plenty of crispy, buttery edges. It’s a terrific accompaniment to bratwur...

This lovely salad offers a wonderful mix of ingredients: fava beans, peas, chives, dill, parsley, basil and sage. Sli...

Chef Jose Enrique’s version of the Puerto Rican classic pernil is extra-flavorful because he marinates the pork in li...

Danny Bowien’s take on the classic Oklahoma City burger features caramelized onions pressed into the patty, plus melt...

Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions...

This is the quintessential LaFrieda family comfort food. When butcher Pat LaFrieda was growing up, the meat in the sa...

Marinated with Greek yogurt and spiced with cumin, this lamb from F&W’s Kay Chun roasts in 30 minutes. Instead of...

Overnight marinating and slow cooking give this goulash deeply savory, complex flavors. Philadelphia chef Jeremy Nole...

This cake is an especially light and moist take on the honey cake that is traditionally eaten for Rosh Hashanah, the ...

The key to this quintessential comfort food is the phenomenal broth. To make it so delicious, chef Ludo Lefebvre uses...

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