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This indulgent sandwich from chef Vivian Howard is a fun combination of Époisses, the pungent French cow-milk ch...

Aioli-coated florets get gorgeously bubbly and browned on a grill or under the broiler, almost like instant broccoli ...

The method used here creates a luscious and creamy polenta that cooks pretty much unattended; in fact, the more slowl...

This recipe is an extremely refreshing way to end a meal. It comes from cookbook author Alice Medrich, a member of th...

Ghaya Oliveira, executive pastry chef at Daniel in New York City, makes these Tunisian cookies, known as ghraiba, wit...

Speed Rack co-founder Lynnette Marrero makes this tropical riff on the Seelbach cocktail by subbing in dark rum for t...

This addictive popcorn is seasoned with chile powder and furikake, the seaweed-based Japanese seasoning. It’s based o...

These lovely tea sandwiches from Justin Chapple are super-adaptable. You can use butter or full-fat yogurt instead of...

This satisfying chicken dish from Justin Chapple calls for just five ingredients. One of them is chai tea, which is m...

For extra flavor, bloggers Melissa and Jasmine Hemsley toss their vegetables in chicken or duck fat before roasting, ...

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