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Sweet, floral marjoram is Rachel Allen’s favorite herb with grilled lamb, but this infused butter is as delicious wit...

Broccoli rabe rarely makes it into the oven; most cooks sauté or braise it instead. But roasting brings out its ...

When chopped, hearts of palm break down into shreds that look like fresh crab meat. Richard Landau seasons the hearts...

Cookbook author Deborah Madison turns a classic beet-and-walnut salad into something surprising (and quite delicious)...

This sweet, creamy dressing is named after the small village next to Ballymaloe Cookery School. The salad—packed with...

With smoky radicchio, toasted hazelnuts, Parmesan cheese and a bright, lemony dressing, this super-simple salad taste...

This salad is a clever vegan take on surf and turf: The nori is the surf, the potatoes and green beans, the turf. The...

This classic steak with a creamy brandy-spiked pepper sauce is a great one-skillet dish. Slideshow: One-Pan Meals

This lemony four-herb butter is delicious with any type of white fish. Linda Aldredge serves it with the largemouth b...

For this warm, boozy nightcap, Linda Aldredge uses a blend of whole spices but home cooks can buy Chai Spice Blend fr...

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