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Serves 10

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Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo...

Dill pickle–herb oil—used as both a marinade and a dipping sauce—gives smoky oyster mushrooms and cherry tomatoes a d...

Scandinavians brought the technique of pickling delicately fried seafood (a form of escabèche) to Minnesota and ...

Bannock may traditionally be a heavy flatbread, but in the hands of chef Paul Berglund it becomes a tender, fluffy sc...

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

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

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

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

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.