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"I can't have a party without deviled eggs," says Katie Lee, whose cooking often reflects her Southern ro...

"My grandpa always used to make pimento cheese for me with sharp cheddar, or even Velveeta," says Katie Lee about the...

Plus: F&W's Chicken Cooking Guide

A good recipe for chicken-liver mousse is critical, says Shawn McClain, "because when a recipe's bad, it's really bad...

Serve with Ken Oringer's delicious Cuban sandwiches.

Plus: Beans 101: How to Cook Any Bean  More Recipes from F&W Editors

Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks nec...

With retro ideas and fun innovations, F&W's Grace Parisi makes hors d'oeuvres for a crowd.

Vinny Dotolo and Jon Shook spent a month perfecting their creamy chicken-liver mousse, topped with a jam of sweet sau...

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