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Atlanta chef Linton Hopkins spikes this simple green sauce with the toasted pecans Southerners adore. It’s lovely wit...

These tangy pickled peaches from Atlanta chef Linton Hopkins are wonderful with all kinds of rich meat dishes. Slide...

Ratatouille becomes a warm, creamy dip when it’s baked over a layer of fresh goat cheese. Slideshow: Party Dips

These poached pears from star chef Ludo Lefebvre get gorgeous color and flavor from the beet-juice-spiked syrup they’...

Slow-roasting white chocolate makes the cocoa butter in it silky, rich and caramel-like, a technique championed by pa...

Spicy, salty, tangy, sweet: Chef Gabriel Rucker brings many flavors together in a remarkably balanced starter. Slide...

F&W’s Kay Chun quickly pickles carrots and fennel before roasting, so they come out of the oven sweet and caramel...

F&W’s Kay Chun roasts dried chiles along with tomatillos and garlic to add a fruity, smoky flavor to this dip. S...

Cookbook author Yotam Ottolenghi invented these delicate crêpes to celebrate Shrove Tuesday, the day before Lent...

Chef Allison Jenkins makes her own ultra-creamy ricotta (you can also use store-bought), then adds different toppings...

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