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This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a...

Author Patricia Wells packs a tangy goat cheese log with fresh herb sprigs before being covered with olive oil. Bonus...

To enhance the flavor of this rib eye, the spice-rubbed steak stands at room temperature for 1 hour before it's cooke...

These deeply flavorful carrots are cooked in chicken stock until tender, then simmered with maple syrup so they're we...

To make this lovely vegetable side dish, blanched green beans are split lengthwise, which gives them a more delicate ...

For a new twist on the usual hummus or guacamole, try this delicious mash-up of the two. It's great with crudité...

This fresh, sweet and tangy salad from Diane Cu and Todd Porter gets its pleasant crunch from sliced almonds and bean...

This incredibly speedy recipe is from chef Cathal Armstong’s wonderful cookbook, My Irish Table. The mussels are stea...

The best part of this spicy, fresh guacamole is topping it with crunchy, salted, roasted pepitas (pumpkin seeds). Sl...

Crunchy natural peanut butter gives these crisp and buttery cookies a deeply peanutty taste, but any peanut butter wi...

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