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A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a dist...

Chef Michael White makes his fantastic individual potpies with a filling of mixed mushrooms and roast squash and topp...

This great hash combines golden mushrooms with toasty rye bread and sausage. It’s excellent with a dash of hot sauce....

This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mush...

Scott Boggs serves this salad with the rich, salty Toussaint cheese but it is equally delicious with Parmigiano-Reggi...

This beef stew is hearty, soothing and packed with flavor. Adding caramelized kimchi as a condiment makes it even mor...

This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with pl...

The technique chef Matt Abergel uses to cook this glossy, sticky vegetarian rice dish mimics one that Japanese chef M...

Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that’s as rich and delicious as the meat...

Chewy farro and raw kale make for a deliciously healthy salad when tossed with buttery olives. Slideshow: Farro Salads

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