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Bagna cauda, the Italian anchovy dip, inspired the dressing here. Slideshow: Fantastic Fennel Recipes

Midwestern chef Jack Riebel is taking the homey foods of his childhood and modernizing them with spices and progressi...

This wonderfully rich gravy is taken up a notch with smoky Spanish paprika and an aromatic guajillo chile. Plus: Mor...

This festive duck roast is stuffed with a delicious sweet-and-sour cherry filling. Slideshow: Main Course Alternativ...

This quick soup highlights fall's best flavors. For a fun twist, it uses spaghetti squash like noodles. Slideshow: I...

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....

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