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This vegetarian goulash appears in Sarah Copeland's forthcoming book, Feast. It contains a lot of paprika, as Hungari...

Chef Pablo Montero creates a savory dressing with toasted pine nuts, sun-dried tomatoes, black olives and olive oil. ...

Baking beets in caraway and sage-laced salt infuses them with flavor. Slideshows: Fast Hors d'Oeuvres

Hanger steak gets braised in an aromatic broth until melt-in-your-mouth tender, then simmered in spicy coconut curry ...

This super healthy broccoli salad is topped with a tangy yogurt-based dressing. Slideshows: Broccoli Recipes

People think duck is intimidating to cook, but this recipe is very simple. To make it even easier, substitute five-sp...

Richard Betts doesn't love baking. "It's too precise for me," he says. "I don't play well with exact measurements. Pl...

Sweet beets pickled in apple cider vinegar make a stellar brine for pickling hard-boiled eggs, making for an irresist...

Richard Betts is an avid mushroom forager: "Mushrooms are a great expression of terroir, just like wine is." Using a ...

"I ate a ton of cannellini beans when I lived in Tuscany," Richard Betts says. "I made them a lot as a poor student. ...

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