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The trick with roasting tomatoes is to start them at high heat, then lower the oven temperature and slow-roast them t...

Lachlan Mackinnon-Patterson molds traditional Italian frico (cheese crisps) into cups, then fills the salty, crunchy ...

Hidden at the bottom of each ramekin of this creamy custard from star chef Ludo Lefebvre is a caramelized sautée...

Chef Kristofer Kalas created this sweet and tangy dip to showcase organic fruits and vegetables. Pair it with a platt...

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

Don’t be put off by the loosey-goosey nature of this crispy, egg-filled pancake. It’s Viet–inspired street food at it...

These two-bite vegetarian snacks are perfect wine-party food—the tender kale and umami-rich mushrooms are delicious w...

A vibrant, Asian-style sesame, ginger and scallion dressing brings together the soft, sweet figs and extra-crunchy nu...

This supersavory flatbread from chef Kyle Bailey is a delicious snack. The dough gets an overnight proof to develop f...

Chef Ludo Lefebvre has a clever way to bake snails in his fantastic, garlicky herb butter: He nestles the shells in a...

Star chef Nancy Silverton, a huge salad fan, makes this great recipe with tender Bibb lettuce and an array of tasty i...

Chef Jamie Malone roasts beets in vinegar so they’re sweet and tangy all the way through, as if they were dressed fro...

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

This is chef George Mendes’s version of the simple tomato salads common in the Algarve region of southern Portugal. F...

Fresh ricotta is not only a delicious and versatile cheese, but also surprisingly easy to make. Andrew Zimmern likes ...

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