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Serves 8

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These wings are sauced with a vinaigrette made from fish sauce and coconut water and served on top of a refreshing no...

Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect...

The delicious thing about this pie from chef Kir Jensen is that every bite combines rich and sweet custard, tart rasp...

Food stylist and author Susan Spungen loves buying produce at the farms near her home in East Hampton, and this soup ...

Chef Linton Hopkins makes this perfectly fluffy rice with Carolina Gold, a Southern heirloom variety with a golden hu...

This cake is an especially light and moist take on the honey cake that is traditionally eaten for Rosh Hashanah, the ...

Chef Erik Anderson puts his own twist on classic Greek avgolemono, the egg-and-lemon soup, turning it into a lemony c...

Danny Seo, an eco-lifestyle expert, makes this simple orzo salad with ingredients he always has in his kitchen. It’s ...

Slow-roasting white chocolate makes the cocoa butter in it silky, rich and caramel-like, a technique championed by pa...

Lachlan Mackinnon-Patterson uses Montasio, a mild Italian cow-milk cheese, for this smart, simple, rustic salad. Sli...

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