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Orange zest and a hint of cinnamon add complexity to this simple cabbage dish. Plus: More Vegetable Recipes and Tips

Many of the spices are left whole in this recipe, so push them to the side of the plate as you find them. Plus: More ...

Letting the brisket rest in the pan juices for a half hour makes it especially moist. Plus: More Beef Recipes and Tips

Plus: More Chicken Recipes and Tips

At Café Out Back in South Brooksville, Maine, Eric Czerwinski makes this superb dish with Four Season Farm's...

The brisket has to refrigerate overnight, so plan accordingly. Plus: More Beef Recipes and Tips

Joshua Wesson substitutes full-flavored lamb for the usual mild veal in his version of this classic Italian stew with...

Plus: More Pasta Recipes and Tips

Zucchini are delicious here, but Sicilians use the pale green summer squash called cucuzze, which have a texture some...

Few people think of eating warm radishes, but they are delicious—like turnips with a little bite. According to Tony M...

If you have an extra day to prepare the stew and want to make it especially extraordinary, Stuart Brioza suggests str...

This beef stew gives you everything you want in comfort food—it's hearty and satisfying—but what makes it stand out i...

In this rustic but elegant recipe, chef Adolfo Muñoz braises the lamb shoulder in a white wine, which will not o...

Ming Tsai adds a bottle of Riesling to the ribs as they cook so that the slight sweetness of the wine will balance th...

Plus: Ultimate Thanksgiving Guide Plus: More Vegetable Recipes and Tips

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