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This mousse is a component of Poached Chicken with Tarragon.

This recipe can be used to marinate white-fleshed fish, chicken, beef and pork, and to dress potato salad. Plus: Mor...

At Enchantment Resort, Kevin Maguire makes his own crackers using blue corn flour and crushed red pepper; store-bough...

Use this vinaigrette to dress potato salad, tomato salad, roasted chicken breast and roasted vegetable salad, and as ...

Plus: More Vegetable Recipes and Tips

For an even simpler hors d'oeuvre, don't roast the dates.

You can make this creamy dip more quickly by substituting 2/3 cup of drained jarred roasted red peppers or smoky jarr...

Candied walnuts are available at specialty markets and nut shops. Alternatively, you can use plain walnuts; it's ...

If you prefer, have the fishmonger clean and fillet the sardines for you. Plus: More Appetizer Recipes and Tips

Balsamic vinegar is the secret ingredient in this Caesar salad.

This flavorful paste can be used to marinate fish, poultry, pork or beef. Plus: More Grilling Recipes and Tips

This recipe was inspired by a dish that chef James Palmer cooks at the Strawberry Hill resort in Jamaica. Plus: More...

Using imported canned tuna in olive oil and pureeing it with cream cheese in addition to the usual mayonnaise turns t...

Veloutés are classic French soups, usually thickened with cream or sometimes egg yolks or butter. At Méliss...

Plus: More Grilling Recipes and Tips

This dressing can also be tossed with 1 cup of blanched bean sprouts mixed with 2 tablespoons of sliver scallions.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.