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This terrific herbal vinegar from chef Dan Barber, of Blue Hill at Stone Barns, couldn't be simpler: It basically mak...

This okra gets not one but two coatings: Dip first in miso mayonnaise, then add crunch with sesame seeds or heat with...

Richard Landau doctors store-bought ketchup with sautéed vegetables (sofrito) and Cajun spices. It's great on a ...

With smoky radicchio, toasted hazelnuts, Parmesan cheese and a bright, lemony dressing, this super-simple salad taste...

Carpano Antica is a spicy, nutty, sweet vermouth with a slightly bitter edge. Like other vermouths, it only lasts a f...

Chef Dan Barber of Blue Hill at Stone Barns created this amazing fruity vinegar after cases of raspberries got soaked...

This lemony four-herb butter is delicious with any type of white fish. Linda Aldredge serves it with the largemouth b...

For this warm, boozy nightcap, Linda Aldredge uses a blend of whole spices but home cooks can buy Chai Spice Blend fr...

Star chef and Top Chef judge Tom Colicchio is crazy about Catapano Dairy Farm in Peconic, Long Island. The five-acre ...

This creamy Spanish almond sauce uses green bell and poblano peppers instead of the usual red peppers. It’s lovely sp...

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