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Late fall and early winter are the best seasons for celery root. The puree should be made on the day it is served; ot...

This tart is a favorite dessert at Jacques Pépin’s house. You can make it with any seasonal fruit, such as rhuba...

Jamie Shannon, of Commander's Palace in New Orleans, likes to serve these luxurious, tangy, and sweet flans at ro...

A layer of ground walnuts adds a fresh nutty flavor to Patrick O'Connell's elegant dessert, served at The Inn...

Susan Molzan, of The Ruggles Grill in Houston, prefers using a walnut liqueur, such as Nocello, to flavor the filling...

Cooking the perfect turkey is a tricky business that has challenged Thanksgiving cooks over the years. Because the br...

Plus: More Vegetable Recipes and Tips

Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Sanfor...

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