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The pork is rubbed with a spice mixture and left to cure overnight in the refrigerator, so plan accordingly. Plus: M...

The batter for these dense chocolate cakes from Vincent Guerithault, of Vincent Guerithault on Camelback in Phoenix, ...

Crème brûlée crusts need to be caramelized quickly. Since most home broilers aren't as hot as those in...

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This raw version of cranberry sauce has finely chopped pieces of orange, apple and lemon plus coarsely chopped cranbe...

This hearty soup makes a warming main dish on a cold evening. Small, subtly spiced lamb meatballs, spinach and parsle...

Pomegranate syrup adds a wonderful depth of flavor to bean dishes. Served with bread and feta cheese, this stew is gr...

Throughout central Asia, pomegranates and sweet, mild yellow onions are used together in endlessly inventive ways; th...

A snap to assemble, this tangy and refreshing dip is perfect with warm pita bread or as an accompaniment for grilled ...

There isn't a drop of oil in this recipe. Salt, pepper, potato starch and thyme form a tasty crust on the baked potat...

At Osteria al Doge in New York City, Luca Marcato's minestrone is lightly thickened with arborio rice, which cooks in...

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