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Make Ahead

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Best New Chef 2014 Matt McCallister serves his chicken with a fragrant coconut-lime broth and tangy tomatoes marinate...

For this deliciously complex infused oil, chef Abraham Conlon dries his own chiles, but he suggests using widely avai...

Chef Joshua Walker sautés ginger and garlic in oil; then he uses the flavorful oil to cook tender mustard greens...

Fresh apricots become a tangy fruit butter that’s perfect with fresh ricotta and crackers or simple buttered toast. ...

This is chef Katie Button's sweet and savory take on the classic American snack, Cracker Jack. Slideshow: Make-Ahead...

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and ...

This not-so-heavy take on the Midwest’s iceberg wedge salad features a creamy French-style dressing with roasted toma...

These spiced-just-right oatmeal cookies are the perfect texture for ice cream sandwiches—chewy and soft. Slideshow: ...

This classic coleslaw dressed with mayo and sour cream is excellent on its own or piled onto pulled pork, brisket or ...

F&W's Kay Chun cooks a mound of sweet peppers with onion and garlic, then tosses them with tomatoes and parsley f...

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