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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...

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

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

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

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

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

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

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

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...

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

Andrew Zimmern likes to roast his brisket whole, because the fatty nose of the wide end will help to keep the roast m...

Chef Gerard Craft’s lasagna is a bit of a project, but the result is over-the-top delicious. The delicate, egg-enrich...

This hearty stew from chef Fernanda Milanezi is super-simple to make for a crowd. It’s finished with heavy cream, whi...

For her cheater’s version of panna cotta, Jeni Britton Bauer uses melted ice cream as a clever shortcut. Slideshow: ...

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