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Serves 10

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

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

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

This not-so-heavy take on the Midwest’s iceberg wedge salad features a creamy French-style dressing with roasted toma...

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

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

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

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...

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

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

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

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

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

Chef Ludo Lefebvre uses the pungent, soft cow-milk cheese Époisses to flavor this delicious tart. He adds ham an...

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