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In his clever version of stuffed grape leaves, chef Jean-Georges Vongerichten uses tender kale as the wrapper, and st...

Actress Ali Larter's hearty and savory chicken braciole stuffed with spinach and raisins can be made ahead and rewarm...

In this classic citrus tart, the lemony custard is poured into the baked tart shell, so there's no need to worry abou...

This easy shrimp from chef Alon Shaya packs all of the ingredients into one skillet, which is then set in the oven. I...

This velvety, spiced squash soup has layers of flavor, thanks to red chiles, tangy lemon juice and apple cider vinega...

With a crunchy hazelnut crust and a smooth, creamy bittersweet-chocolate ganache filling, this is an impressive tart ...

To dress up a moist, delicious coffee cake, F&W's Justin Chapple adds sweet pears and crunchy nuts to the generou...

Puttanesca is a classic southern Italian pasta sauce made with tomatoes, capers and olives. Here, it lends a ton of f...

The traditional dish usually marinates overnight, but this lighter, quicker version is equally delicious. Slideshow:...

F&W Best New Chef 2013 Jason Vincent makes his schnitzel with pork tenderloin. He beats the eggs for the coating ...

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