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There are just three simple parts to this elegant dish from star chef Emeril Lagasse. The ricotta and pea mash and th...

Cooking teacher Tara Stevens created this recipe spur-of-the-moment. “It was a way to use up a fridge full of eggs, g...

Inspired by chimichurri, a classic Argentinean herb sauce for grilled meats, this chunky avocado salsa is seasoned wi...

Chef Erin French cooks her ultra-tender short ribs with beets, then serves them with buttery pureed parsnips, horsera...

Shelley Wiseman shares her passion for Mexican cooking with recipes like this fruity, spicy sauce made with pasilla d...

Made from slow-simmered apples, sweet onions and stout beer, this sweet-savory chutney is stellar with sharp cheddar ...

This outstanding dish, inspired by a recipe from an organic farmer in Fez, Morocco, is especially flavorful because t...

The meatballs in this fast and easy dish from F&W’s Kay Chun are incredibly tender thanks to a generous amount of...

“Traditional Moroccan dishes can be quite heavy; I'm always looking for ways to make them lighter and brighter,” says...

This rustic tart has a superflaky crust and a sticky-crunchy walnut filling that’s not too sweet. Slideshow: More Pi...

Elizabeth Madden of Rare Bird Preserves puts cranberries to great use in this versatile relish: Serve it with turkey,...

Tempeh has a long way to go before it becomes as popular as other soy products, but its wonderfully firm texture and ...

What sets Dominique Ansel’s chocolate mousse apart from other versions of the dessert is that he folds in the chocola...

Coq au vin is typically made with a cut-up chicken; this version uses only drumsticks, so the meat cooks uniformly in...

Blogger Mimi Thorisson spreads store-bought puff pastry with mustard-and-shallot béchamel, then layers it with h...

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