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Serves 10

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

James Peisker and Chris Carter bake their delicious thick-cut bacon with sugar and chile powder so it comes out of th...

Chef Marcus Samuelsson updates the apple pie–cheddar combo by hiding the cheese in the flaky crust. The filling is ta...

The trick to this minimalist roast turkey is allowing it to air-dry overnight in the refrigerator, resulting in super...

Mark Overbay mixes his coarse, flavor-packed peanut butter into this fragrant Burmese-inspired dip. Slideshow: Recip...

Instead of roasting brussels sprouts, shredding them raw and tossing them with escarole makes for an excellent salad....

Rich, salty and tart from lots of lemon juice and zest, this pâté from chef Cathy Whims pairs well with thi...

Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. Slideshow: Chicken Liver...

Homa Dashtaki and her father, Goshtasb make delicious small-batch yogurt; it gives this simple spinach dip richness a...

Adding dried sour cherries to this chunky cranberry sauce makes it appealingly sweet and tart. Slideshow: Thanksgivi...

For this version of Swedish mulled wine, chef Marcus Samuelsson spikes white wine and rosé with vodka infused wi...

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