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Serves 8

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Author Patricia Wells packs a tangy goat cheese log with fresh herb sprigs before being covered with olive oil. Bonus...

One secret to pastry chef David Lebovitz's insanely addictive cream puffs is the salted butter he uses to make the pe...

This delicious roasted-tomato vinaigrette is enhanced with blue cheese, which makes the dressing extra-thick and rich...

This great creamed spinach recipe calls for herbes salées or salted herbs, a Canadian seasoning staple. It's mad...

For this excellent appetizer, jumbo shrimp are marinated in chile-garlic oil, then wrapped with bacon and grilled. Th...

Celebrity chef Curtis Stone knows his way around a potato: These are perfectly crisp and heady with the aromas of ros...

Chef Kuniko Yagi cooks these tender, crispy rice balls on the grill but they are also perfect made in a grill pan. S...

Celebrity chef Curtis Stone makes easy work of a leg of lamb, starting with it at room temperature, roasting it with ...

Pork belly, with its signature strips of fat, is an unusual and delicious choice for the carnitas here. The key to ba...

This herb-heavy variation of the Middle Eastern classic swaps the usual ratio of bulgur to herbs, making it brighter,...

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