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The smart idea here: adding fragrant, smoky-flavored Lapsang souchong tea to the buttery crust, which is filled with ...

Curtis Stone uses kale and walnuts to flavor his lemony pasta, but the surprise ingredient is fresh, bright basil, wh...

The secret to these luscious meatballs is using ground beef that has a fairly high fat content and mixing it with fre...

Cooks often braise short ribs, but here, the rich ribs are marinated in a mix of apple juice, lemon juice and soy sau...

It's worth taking the time to brine High Acheson's tender pork dish overnight, since the brine imparts tangy, sweet f...

To go with his tender braised short ribs, Hugh Acheson puts a spin on the classic Southern side of collard greens by ...

Hugh Acheson has a clever trick for testing the doneness of his creamy polenta: When it starts to pull away from the ...

This updated version of a Stone Wall mixes rum with ginger beer and apple cider for a refreshing cocktail. Slideshow...

Giada De Laurentiis is a chicken cacciatore expert: She's been making variations of it for years. For this exceptiona...

Known as tagliata (which means "sliced" in Italian), this Tuscan-style sirloin steak is grilled over incredibly high ...

Chef John Fraser makes a punched up jerk sauce with multiple spices, molasses, soy sauce and Pepsi to coat his tender...

F&W Best New Chef 2014 Ari Taymor doesn't let a single bit of corn go to waste in this soup, combining corn cob b...

For this lively, bright salad, Carla Hall combines herb-scented red quinoa with radishes, green peas and lima beans. ...

For this amped-up quinoa salad, Best New Chef 2014 Dave Beran tosses boiled quinoa and crunchy roasted quinoa with sm...

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and ...

Rubbing a simple lemon-and-butter all over a whole chicken before roasting creates super juicy, flavorful meat and cr...

These beautiful, rustic tarts from author Susan Spungen have a supertender, terrifically tasty crust made with rye fl...

This is the quintessential LaFrieda family comfort food. When butcher Pat LaFrieda was growing up, the meat in the sa...

According to Andrew Zimmern, the key to these tender braised duck legs is the balance between the sweet (apples and h...

Andrew Zimmern loves elegant chilled vichyssoise, but in the fall he prefers a heartier version of the classic French...

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