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Schmaltz (chicken fat) is the new go-to fat in the food world, but it’s been indispensable in Jewish cooking for gene...

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...

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