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Red chard makes this earthy dish more festive, though you can use green chard instead. Cooking the chard stems and le...

The figs lend a fruity sweetness to the dish while absorbing the flavorful chicken-cooking liquid. Plus: More Chicke...

Plus: More Vegetable Recipes and Tips

This refreshing, lightly spicy seafood appetizer is just as good with lump crabmeat or cooked shrimp. Plus: More S...

This is a dish with Sichuan and Hunan roots. Customarily, the eggplant is deep-fried, then stir-fried. I've reduc...

This tangy, sweet cranberry sauce can accompany roast pork, chicken or turkey served on their own or as sandwiches. ...

Plus: More Vegetable Recipes and Tips

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Ganache is a silky-smooth luxurious mixture of chocolate and cream. Plus: More Dessert Recipes and Tips

Put together this buttery spread, flavored with lemon and dill, in a matter of minutes. Serve with sesame crackers, t...

Unlike many of their neighbors, Connie Serrette and Allen Zeringue add celery to their courtbouillon, which they mak ...

The Spanish generally flavor bell peppers over spicier chiles. However, Susan Feniger and Mary Sue Milliken were rece...

You can make this sauce without butter or demiglace, but the texture will be quite thin.

Plus: More Vegetable Recipes and Tips

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