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This refreshing, superhealthy salad is one of chef Marcus Samuelsson’s favorite ways to showcase kale; massaging the ...

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

Homa Dashtaki and her father, Goshtasb make delicious small-batch yogurt; it gives this simple spinach dip richness a...

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

This easy pecan pie tastes of dark caramel, toasted nuts and a little bit of bourbon. Cheryl Day designed the recipe ...

Adding dried sour cherries to this chunky cranberry sauce makes it appealingly sweet and tart. Slideshow: Thanksgivi...

For this version of Swedish mulled wine, chef Marcus Samuelsson spikes white wine and rosé with vodka infused wi...

These chocolate chip cookies from Tina Casaceli are especially good because of the sweet-smoky pieces of candied baco...

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

Eli Sussman creates a healthy chicken salad with dried fruit, nuts, vegetables, and a tangy, curry-spiced yogurt inst...

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

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

For this deconstructed, whimsical take on a potpie, chef Grant Achatz tops a creamy chicken stew with pieces of crust...

Layers of silky pumpkin mousse and coffee-dipped ladyfingers create a spectacular tiramisu that's a terrific alternat...

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