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Serves 8

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This over-the-top combination of chocolate crémeux (pudding) and silky, salty caramel-peanut sauce was inspired ...

For extra richness, finish these tender slices of roast pork with a spoonful of flavorful garlic-parmesan cooking liq...

Ratatouille becomes a warm, creamy dip when it’s baked over a layer of fresh goat cheese. Slideshow: Party Dips

Marinated with Greek yogurt and spiced with cumin, this lamb from F&W’s Kay Chun roasts in 30 minutes. Instead of...

Lachlan Mackinnon-Patterson molds traditional Italian frico (cheese crisps) into cups, then fills the salty, crunchy ...

These elegant stuffed artichokes are from Erik Anderson, an F&W Best New Chef 2012. To make this dish vegetarian,...

The key to this quintessential comfort food is the phenomenal broth. To make it so delicious, chef Ludo Lefebvre uses...

This salad of tender squid and creamy shell beans is very simply seasoned. Slideshow: Salads with Seafood

Andrew Zimmern serves kulcha, a lesser-known North Indian flatbread, with everything you can think of: as a flatbrea...

Chef Ludo Lefebvre uses the pungent, soft cow-milk cheese Époisses to flavor this delicious tart. He adds ham an...

Chef Jamie Malone roasts beets in vinegar so they’re sweet and tangy all the way through, as if they were dressed fro...

Chef Kristofer Kalas created this sweet and tangy dip to showcase organic fruits and vegetables. Pair it with a platt...

Whole quail is especially good for marinating because the little birds pick up so much flavor as they soak. Slidesho...

Spicy, salty, tangy, sweet: Chef Gabriel Rucker brings many flavors together in a remarkably balanced starter. Slide...

James Peisker and Chris Carter bake their delicious thick-cut bacon with sugar and chile powder so it comes out of th...

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