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To add a little heat to this hearty soup, consider making it with spicy Italian sausage. Plus: Great Soup Recipes

Instead of making cocktails one at a time, borrow a mixology trend: Premix them in batches and serve in small bottles...

Christopher Kostow is a big fan of cabbage; when he makes this soup, he uses cabbage juice to amplify the flavor, but...

To re-create the "orange essence" in Paul Child's holiday cocktail, F&W's Daniel Gritzer combined orange flower w...

Chef Michael Tusk uses fresh quinces from California to make this twist on the classic French upside-down apple tart....

This recipe is adapted from Putting Food By, one of Eugenia Bone's favorite preserving books. Try spooning some of th...

A few smart details make this squash puree memorable: Chef Michael Tusk blends the sweet squash with browned butter t...

This is the best roast beef recipe ever! Just be sure to buy the roast with the full fat cap left on; otherwi...

Instead of making cocktails one at a time, borrow a mixology trend: Premix them in batches and serve in small bottles...

Combining savory miso with mustard and oil creates a delicious dressing that's especially good with these roasted swe...

Instead of making cocktails one at a time, borrow a mixology trend: Premix them in batches and serve in small bottles...

Sweet potatoes make an excellent addition to tomato sauce—they are sweet and creamy and balance acidic tomatoes perfe...

Chef Michael Tusk bastes this roast with a fragrant garlic-thyme butter for several minutes on the stovetop before ro...

Instead of using fresh goat cheese with sweet roasted beets, this salad is made with a deeply flavored aged goat chee...

These days, chefs love to add pickled ingredients to their salads. Chef Michael Tusk pickles quince with ginger, spic...

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