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For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...

Try this fun root vegetable side dish in place of any starchy side. Slideshow: Recipes From the Root Cellar

Peter Hoffman believes in eating with your hands so much, his menu at Back Forty West in Manhattan has a section call...

Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spic...

These caramelized brussels sprouts are a popular fall and winter dish at Bar Tartine. Nicolaus Balla tosses them in a...

This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd...

Pour this pretty, sweet-tart syrup over cheesecake, pancakes, whipped ricotta or baked meringue, or stir it into a co...

In this classic Italian dish, sausages are poached in a rich broth until deeply flavored and meltingly tender. Slide...

To get the most out of turnips, Tamar Adler buys them with their greens attached and then uses both parts in this hea...

Store-bought mulling spices are often muted. In this vibrant version, oranges and fresh ginger are dehydrated and ble...

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