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Serves 8

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

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

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

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

Charles Wekselbaum uses his amazing salami as an alternative to the usual pancetta in his silky take on pasta carbona...

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...

Mark Overbay mixes his coarse, flavor-packed peanut butter into this fragrant Burmese-inspired dip. Slideshow: Recip...

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

This dip is lighter than many versions of baba ghanoush because there’s no tahini weighing it down. The pure, smoky f...

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