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Serves 12

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This dramatic roast is formed by tying the rib section of a pork loin into a circle, ribs up. The roast's hollow ...

Remoulade sauce is a kind of brassy, herb-packed mayonnaise. Instead of making it from scratch, you can leave out the...

Toasted coconut chips—fantasy birch bark—cover this classic sponge roll, which is spread with a thin layer ...

Fans of Fig Newtons will love this fig 'linzer torte.' Serve cups of strong espresso with wedges of this sweet, inten...

Gumbo is a defining dish of Louisiana cooking. This version is packed with seafood (crab claws practically reach out ...

Plus: More Vegetable Recipes and Tips

The café au lait-colored filling for this spiced cake is shingled onto the outside of the log for a barklike eff...

To eat one of these delicious oysters on the half shell, drizzle lemon juice on top, then add a drop of hot sauce and...

Plus: More Vegetable Recipes and Tips

According to Alex Garcia, chef-owner of Erizo Latino restaurant in New York City, there are two secrets to true Cuban...

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