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These tartines (open-face sandwiches) are Nicolaus Balla’s take on Danish smørrebrød. He gives them an upgr...

The inspiration for this frosting technique comes from dessert maven Maida Heatter's Book of Great Chocolate Dessert...

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These noodles are served with a mild chile-and-vinegar condiment that brings out the full flavor of the dish, as does...

With sweet-tart fruit, peppery arugula and tangy dressing, this salad is delicious with grilled duck, quail or squab....

Besides being quite at home alongside turkey, this tangy cranberry sauce makes a good accompaniment to any pât&#...

Plus: More Dessert Recipes and Tips

This side dish was inspired by a recipe for charred carrot soup by Anne Disrude, a former Food & Wine associate test ...

Red grapes are a succulent, colorful counterpoint to brussels sprouts. Plus: Ultimate Holiday Guide

Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vineg...

Late fall and early winter are the best seasons for celery root. The puree should be made on the day it is served; ot...

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