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Serves 8

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Cooking teacher Tara Stevens got the idea for this recipe after a trip to Relae, in Copenhagen, where chef Christian ...

Instead of adding raw kale leaves to a salad, Cortney Burns uses cooked kale in a creamy dressing for roasted vegetab...

Named for the iconic English boarding school where it originated, the classic Eton Mess is a multitextured dessert fe...

This richly flavored cake features quintessential Irish ingredients such as dark porter beer, dark brown sugar and wh...

Moroccans often serve spice-rubbed whole lamb that's been cooked for hours on a spit at major celebrations. Cooking t...

This easy take on the laborious French classic cassoulet has just three steps. Radicchio stirred in at the end adds a...

Chef Erin French cooks her ultra-tender short ribs with beets, then serves them with buttery pureed parsnips, horsera...

This exceptional yogurt-glazed roast lamb from Miami chef Michael Schwartz gets extra flavor from a vibrant pesto mad...

This supersmart hack of the classic Mexican recipe gives you all the flavor without all the fuss. Rather than marinat...

The happy surprises in this juicy citrus salad from chef Erin French are the aromatic tarragon and the warm bacon dre...

A homemade Creole spice mix flavors exceptional fried chicken from Josh Galliano. A long brine in sweet tea and butte...

This rustic tart has a superflaky crust and a sticky-crunchy walnut filling that’s not too sweet. Slideshow: More Pi...

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