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

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

This steak recipe is great for parties because it can be cooked ahead of time. First the meat is cooked just to mediu...

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

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...

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

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

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

For a quick and clever take on a Monte Cristo, Kay Chun griddles ham until it's crisp, then piles it onto fried bread...

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