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This vegetarian stew is rich and satisfying. Its creamy texture comes from the cashew butter that’s stirred in at the...

This delicious, easy pesto, made with roasted pistachios and fresh oregano, is perfect with roasted, grilled or steam...

Baking beets in caraway and sage-laced salt infuses them with flavor. Slideshows: Fast Hors d'Oeuvres

Hanger steak gets braised in an aromatic broth until melt-in-your-mouth tender, then simmered in spicy coconut curry ...

In chef Kelly English's Southern twist on Canadian poutine, the fries are topped with spicy pimento cheese, andouille...

This simple yet delicious compote features meaty, oven-dried plum tomatoes. It’s perfect with fish, chicken, roasted ...

Sweet beets pickled in apple cider vinegar make a stellar brine for pickling hard-boiled eggs, making for an irresist...

Richard Betts is an avid mushroom forager: "Mushrooms are a great expression of terroir, just like wine is." Using a ...

Chef Lance Gummere makes these incredible biscuits with just a little bit of cheddar cheese to give them a savory fla...

This fresh cheese spread, called cervelle de canut, is a specialty of Lyon, France; the name means "silk worker's bra...

This exceptional beef tartare from chef Owen Kenworthy, made with hand-chopped beef, is fast and easy to make ahead. ...

This relish is an awesome combination of sweet beets, briny olives and fresh herbs. It’s terrific for livening up san...

In her 2013 A.O.C. Cookbook, chef Suzanne Goin makes this crisp with a compote of fresh and dried cranberries. This s...

Star chef Suzanne Goin makes her insanely good side dish by glazing red cabbage in a simple caramel spiked with spice...

In this creamy take on coq au vin, the chicken is braised in dry Riesling and silky-rich crème fraîche is s...

This delicious whipped-cream-topped peanut butter pie offers the perfect balance of sweet and salty flavors. Slidesh...

This tangy chowder is like a Reuben sandwich on a spoon, with smoky sausage, sauerkraut and rye croutons. Slideshows...

These sweet-salty bars are said to be named after their place of origin, the Canadian town of Nanaimo in British Colu...

This quick and delicious sauce—made with anchovies, capers, lemon and parsley—is perfect on fish, but also great on g...

Chef Felip Llufriu serves this wonderfully silky squash soup with two pumpkin seed garnishes. He toasts some seeds wi...

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