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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...

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