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Antonio Ciminelli prepares this starter year-round with whatever produce is in season. In the fall, that means apples...

"It used to be that our members didn't really want organ meats, tongue or oxtail," Kristin Kimball recall...

Onion dip is an American classic. Instead of the typical box of onion-soup mix, this fresh version features crispy fr...

For dinner parties at his stunning apartment, Surajit Bomti Iyengar serves pantras (fried stuffed crêpes) as an ...

Sanjeev Chopra has advice for filling his delightful vegetarian samosas: "Mash the peas, but not too finely; you ...

Hemant Oberoi makes kebabs with ground chicken, herbs, spices and cheese (cheddar stands in here for the Amul cheese ...

Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung—wife of Dana Estates owner Hi Sa...

Chef Bryan Vietmeier of Seattle's Take 5 Urban Market merges two Italian-American favorites here: chicken parm and pe...

Turkey legs have become a staple of music festivals. These have a sticky ginger glaze.

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