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This genius bread pudding is made with melted vanilla ice cream, eliminating the need to make a custard. Slideshow: ...

These simple vegan muffins are moist, with irresistibly crispy edges. Slideshow: More Breakfast Muffin Recipes

"The greatest poultry I've ever had was in France, where it's dry-brined to concentrate the flavor," says Frank Stitt...

This festive duck roast is stuffed with a delicious sweet-and-sour cherry filling. Slideshow: Main Course Alternativ...

This chunky almond pesto is an excellent complement to potatoes, and it's also good on pasta. Slideshow: Perfect Pesto

F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly...

These thin, tasty crackers are super-crunchy and versatile. Slideshow: Great Cracker Recipes

This is the best roast beef recipe ever! Just be sure to buy the roast with the full fat cap left on; otherwi...

For this shortbread, chef William Werner makes his own peanut butter. He recommends buying pure peanut butter without...

This salad has so many olives that there's a piece in every single bite. Slideshow: Fantastic Farro Recipes

This trifle is three desserts in one: mousse, gingerbread and caramel. Each part is delicious on its own, too. Slide...

Chef Hugh Acheson creates a luxurious version of a classic Mexican stew. Slideshow: Hearty Stews

While author Luke Barr's research shows that Julia Child prepared a roast goose stuffed with pork, prunes and chestnu...

This is an elegant appetizer for any party, but it's most lovely during colder months, topped with sweet roasted grap...

"Lettuce is one of my favorite foods—people laugh at me because of it," says Cathy Waterman. She loves to eat it in a...

For her parties, actress Ali Larter likes to make just one great drink. This one is bitter and sweet, thanks to a spl...

Actress Ali Larter adds a surprise ingredient to her tangy buttermilk mashed potatoes: baking soda, which makes them ...

These pan-roasted brussels sprouts from chef April Bloomfield get their deep, woodsy flavor from an underappreciated ...

Chef Seamus Mullen loads these flavor-packed lamb meatballs with almonds, basil, parsley, mint, oregano and thyme, th...

The key to the creamy pan sauce that covers chef John Besh's tender potato gnocchi is a rich crab stock, a splash of ...

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