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This classic Italian dish is traditionally make with round or rump roast. Brigit Legere Binns started making it with ...

Spicy chili seasonings work wonders for the bland flavor of tofu. For a more substantial, spicy chili, use the same w...

Chefs Bruce and Susan Molzan created this delicious cake served with buttery maple sauce when they worked at a ski re...

If the gyoza wrappers called for below are hard to find, use readily available wonton wrappers for these simple-to-as...

Chef Amy Scherber recalls that she and chef Kerry Heffernan first cooked this dish when they were skiing in Colorado ...

The leftover sabayon can be passed separately or served the next day with berries.

Plus: More Dessert Recipes and Tips

The principal ingredient in this classic Vietnamese dipping sauce is a pungent, vitamin B-rich fish sauce, which is a...

The spices in this cake remind author Tracey Seaman of apple pie and mulled cider. If you want a final flourish, serv...

This cake was inspired by Boston cream pie, a yellow cake with custard filling and chocolate frosting. This cake's mo...

Be sure to use ripe plums for these Asian-style fruit dumplings, which are set off by a tangy plum sauce and crunchy ...

Your butcher can french the racks—scrape the rib bones clean of meat, fat and gristle—for you.

For a sweeter flavor, wrap the beets in foil and bake in a 350° oven for about 45 minutes instead of boiling the...

This pungent South American herb sauce is excellent with any grilled or roasted meat or with shrimp.

Carina Jost, Renaissance pastry chef, accents this decadent chocolate dessert with an airy Champagne-spiked sabayon.

Plus: More Appetizer Recipes and Tips

Each summer Patricia Wells makes sure that her basil crop is abundant, and then she bottles that summertime flavor in...

Plus: More Appetizer Recipes and Tips

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