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This Spanish-inspired pasta from chef Kyle Bailey is rich and complex-tasting, thanks to a sauce made from chicken br...

Gabriel Rucker cooks all kinds of game birds. Here, he pairs squab with a fresh tomato vinaigrette and orzo in a spic...

Fresh ricotta is not only a delicious and versatile cheese, but also surprisingly easy to make. Andrew Zimmern likes ...

These elegant stuffed artichokes are from Erik Anderson, an F&W Best New Chef 2012. To make this dish vegetarian,...

Whole quail is especially good for marinating because the little birds pick up so much flavor as they soak. Slidesho...

This simple slaw from Dennis Lee is crunchy, fresh and slightly sweet; it’s the perfect accompaniment to rich meats. ...

“I’m not a vegetarian,” says chef Grant Achatz. “But at home I mainly eat grains and vegetables.” His minimalist slow...

Like many chefs, Eli Sussman enjoys making his own hot sauce. This jalapeño-cilantro version can run from mild t...

Adding pear preserves to this streusel-topped coffee cake makes it especially moist and delicious. Slideshow: More C...

Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. Slideshow: Chicken Liver...

Mark Overbay mixes his coarse, flavor-packed peanut butter into this fragrant Burmese-inspired dip. Slideshow: Recip...

Butternut squash is fantastic in all sorts of dips. Here, it’s roasted with citrus and sweet spices to concentrate th...

This simple side from chef Dylan Fultineer is delicious with rich seafood dishes. Tuscan kale is less bitter and more...

Creamy, semisoft cheese creates the ultimate comfort food, macaroni and cheese. Slideshow: Best Mac and Cheese in the...

Eli Sussman flavors beef or lamb kebabs with the North African spice blend ras el hanout to serve over lemony Israeli...

Fresh pine or spruce needles are the key to this fragrant syrup from herbalist Shae Whitney. The syrup is wonderful i...

This dip is lighter than many versions of baba ghanoush because there’s no tahini weighing it down. The pure, smoky f...

This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies. S...

For this comforting soup, Alex Guarnaschelli cooks fresh and canned tomatoes separately, which adds layers of flavor....

Rich, salty and tart from lots of lemon juice and zest, this pâté pairs well with thick grilled toast or ra...

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