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Overnight marinating and slow cooking give this goulash deeply savory, complex flavors. Philadelphia chef Jeremy Nole...

These fluffy, buttery rolls have a homey quality. “They are deep Americana,” says chef Alex Guarnaschelli. This recip...

The trick with roasting tomatoes is to start them at high heat, then lower the oven temperature and slow-roast them t...

Lachlan Mackinnon-Patterson molds traditional Italian frico (cheese crisps) into cups, then fills the salty, crunchy ...

This cake is an especially light and moist take on the honey cake that is traditionally eaten for Rosh Hashanah, the ...

The key to this quintessential comfort food is the phenomenal broth. To make it so delicious, chef Ludo Lefebvre uses...

Chef Linton Hopkins is a champion of Southern tradition. For this dish, he slow-braises lamb shoulder until succulent...

Rye berries are a chewy, aromatic whole grain. Chef Kyle Bailey matches them with sweet-tangy cranberries, rich sausa...

Hidden at the bottom of each ramekin of this creamy custard from star chef Ludo Lefebvre is a caramelized sautée...

Chef Kristofer Kalas created this sweet and tangy dip to showcase organic fruits and vegetables. Pair it with a platt...

Sweet roasted winter squash makes a fantastic base for a healthy dip. Here, F&W’s Kay Chun gives it an Indian spi...

Chef Erik Anderson puts his own twist on classic Greek avgolemono, the egg-and-lemon soup, turning it into a lemony c...

These two-bite vegetarian snacks are perfect wine-party food—the tender kale and umami-rich mushrooms are delicious w...

This over-the-top combination of chocolate crémeux (pudding) and silky, salty caramel-peanut sauce was inspired ...

This autumnal dish from chef Kyle Bailey was designed specifically to pair with dark sour beer. The crisp-skinned duc...

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