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Chef Marcus Samuelsson sometimes stuffs whole turkey with this bright and aromatic couscous, but the grains are just ...

Quick-pickling cauliflower in a curry brine before roasting adds incredible layers of flavor. Slideshow: How to Make...

This easy brandy cocktail from drinks artisan Chris Harrison is mildly sweet and nicely boozy, with a bit of spice fr...

Adding pear preserves to this streusel-topped coffee cake makes it especially moist and delicious. Slideshow: More C...

Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. Slideshow: Chicken Liver...

This is chef Marcus Samuelsson’s take on a classic Southern black-bottom pie. He added a peanut-caramel layer on top ...

Nevia No believes in treating vegetables simply. She boosts the flavor of sweet roasted parsnips, carrots, beets and ...

This refreshing, superhealthy salad is one of chef Marcus Samuelsson’s favorite ways to showcase kale; massaging the ...

For this comforting soup, Alex Guarnaschelli cooks fresh and canned tomatoes separately, which adds layers of flavor....

Homa Dashtaki and her father, Goshtasb make delicious small-batch yogurt; it gives this simple spinach dip richness a...

Gumbo isn’t a classic slow-cooker recipe, but chef Grant Achatz say it’s a “no-brainer.” His version is packed with s...

This easy pecan pie tastes of dark caramel, toasted nuts and a little bit of bourbon. Cheryl Day designed the recipe ...

Butternut squash is fantastic in all sorts of dips. Here, it’s roasted with citrus and sweet spices to concentrate th...

Here, F&W’s Ben Mims transforms the classic ambrosia salad recipes from his childhood into an incredibly delicate...

This delicious gravy is an excellent make-ahead recipe since it doesn’t require drippings from a roast turkey or chic...

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