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Serves 10

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The fresh and spicy sauce on these wings calls for both jalapeño and habanero peppers, plus a little honey to co...

This is ratatouille imagined as beautiful little rolls of eggplant, zucchini, bell peppers, mozzarella and anchovy, a...

In her 2013 A.O.C. Cookbook, chef Suzanne Goin makes this crisp with a compote of fresh and dried cranberries. This s...

With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili. Slid...

Chris Cosentino separates the legs from the breast to cook each part perfectly. This method also helps the seasonings...

The broccoli here retains a nice crunch—it's an excellent alternative to overcooked broccoli casseroles. Slideshow: ...

This classic salad features fall flavors dressed with a light and tangy mustard-shallot vinaigrette. Slideshow: Icon...

Harissa adds smoky heat to these silky make-ahead mashed sweet potatoes. Slideshow: Great Sweet Potatoes

In her light, zippy version of coleslaw, F&W's Kay Chun swaps brussels sprouts for cabbage and combines them with...

This reimagined pesto, made with parsley instead of basil, is fast, fresh and delicious. Slideshow: Thanksgiving Gre...

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