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Serves 6

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Curtis Stone uses kale and walnuts to flavor his lemony pasta, but the surprise ingredient is fresh, bright basil, wh...

The secret to these luscious meatballs is using ground beef that has a fairly high fat content and mixing it with fre...

A dish of sake-steamed mussels with fermented carrots was chef Viet Pham's inspiration for this starter. Slideshow: ...

This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fr...

Chef Matteo Gambi grills these marinated pork and bacon-wrapped turkey skewers for a great charred flavor, then finis...

Lamb necks, an underappreciated cut, are fantastic when braised, such as in this homey stew from Boston chef Tony Maw...

Blogger Ashley Rodriguez creates a rich, creamy lamb ragù with delicious Greek flavors; it's a total crowd-pleas...

It's worth taking the time to brine High Acheson's tender pork dish overnight, since the brine imparts tangy, sweet f...

This roast leg of lamb is rubbed with the classic combo of rosemary and garlic, but gets an unexpected twist with the...

This recipe is proof that a well-stocked pantry is all it takes to make canned chickpeas taste amazing. For a Middle ...

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