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This salad was inspired by a wonderful meal Marcia Kiesel enjoyed at Frico Bar in New York City. The restaurant is na...

Pomegranate molasses adds a tart, exotic flavor to this rich, nutty sauce. You can substitute three tablespoons of un...

This sweet, spice-packed condiment can be brushed on pork or chicken during grilling or roasting.Plus: More Grilling ...

Food & Wine's Marcia Kiesel updates a Forties' favorite. Slideshow: More Cold Soups

Plus: More Appetizer Recipes and Tips

Plus: More Seafood Recipes and Tips

This salsa is best served the day it is made.

The leftover curry and orange sauces can also be sprinkled on roast lamb, chicken, vegetables and fish.

Chef Michael Schlow's secret for his crisp fish is using dried potato flakes, also known as instant mashed potato...

Spicy fennel adds an edge to this smooth, roasted sweet red pepper soup.Plus: More Soup Recipes and Tips

Jacques Pépin's chilled compote of quick-stewed plums, Bing cherries and berries in a light wine—and—black curra...

This colorful two-cabbage slaw gets a double dose of fruit flavor from fresh berries and raspberry vinegar. The longe...

The unusual shape of this pasta was inspired by Barbara Lynch's experience in a small town in Italy, where she wa...

Don't be put off by the long ingredient list; the luscious tender chicken and sweet-savory relish is easy to prep...

Plus: More Appetizer Recipes and Tips

This dish gets its name from the vessel in which it's cooked. A tièdda, or tiella or teglia, is a round eart...

Fresh dill and mustard dressing punch up this easy oven-browned potato salad. Plus: More Vegetable Recipes and Tips

Leftover chive oil makes a delicious addition to tomato sandwiches, grilled fish or chicken and almost any pizza. Pl...

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