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Richard Betts became an expert at frying squash and sage leaves when he lived in Tuscany 20 years ago, using a batter...

With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili. Slid...

Chef Stewart Dietz created this delicious autumn salad for einka. Any wheat berry will work well here, but larger var...

This vibrant purple cocktail—made with Concord grapes, gin, port and lemon—is frothy, fruity and refreshing. Slidesh...

"Deep-frying keeps the turkey very moist," says Marcus Samuelsson."It's also a huge time-saver—the bird cooks in abou...

"Brining introduces flavor that penetrates to the bone," says chef Ken Oringer. "And, because brining adds moisture, ...

The broccoli here retains a nice crunch—it's an excellent alternative to overcooked broccoli casseroles. Slideshow: ...

Light, refreshing and festive, it's lovely to end a rich, heavy meal with this granita. Slideshow: Great Granitas

With spicy ginger and fresh lime juice, this tonic is refreshing, energizing and healthy. Slideshow: Great Breakfast...

This tangy spiced chutney with chunks of fig is not only wonderful alongside turkey, but it's also great with a chees...

This super-fresh salad is loaded with raw vegetables and tossed with a tangy lemon dressing. Slideshow: More Fresh S...

Chef Tanya Holland's secret for a turkey with juicy meat and nicely lacquered skin: Brine the bird overnight, and the...

In her light, zippy version of coleslaw, F&W's Kay Chun swaps brussels sprouts for cabbage and combines them with...

This velvety, richly flavored fennel soup has no cream; the exquisite texture comes from enriching the soup with eggs...

This classic salad features fall flavors dressed with a light and tangy mustard-shallot vinaigrette. Slideshow: Icon...

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