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These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped w...

Shaun Doty makes flavorful sauces for his exceptional rotisserie chicken at Bantam & Biddy in Atlanta, like this ...

These honey-flavored cereal bars with puffed rice and toasted oats, from Real Snacks by Lara Ferroni, make a great su...

This delectable vegetable slaw has tons of texture and flavor: crisp shredded brussels sprouts, crunchy hazelnuts, sa...

The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mother dough) made wit...

Baker Peter Endriss makes his rye with a wild yeast starter that gives the bread a wonderfully tangy and complex flav...

Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; th...

Nan-e barbari is a classic Persian flatbread that gets crisp and golden in the oven, thanks to roomal, a flour paste ...

To make this simple side dish, chef Michael White simmers garlic in milk, which mellows its flavor. Then he purees th...

“My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches,” says Michael White. He serve...

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