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

Chef Erik Anderson puts his own twist on classic Greek avgolemono, the egg-and-lemon soup, turning it into a lemony c...

Overnight marinating and slow cooking give this goulash deeply savory, complex flavors. Philadelphia chef Jeremy Nole...

These fluffy, buttery rolls have a homey quality. “They are deep Americana,” says chef Alex Guarnaschelli. This recip...

The trick with roasting tomatoes is to start them at high heat, then lower the oven temperature and slow-roast them t...

Lachlan Mackinnon-Patterson molds traditional Italian frico (cheese crisps) into cups, then fills the salty, crunchy ...

This cake is an especially light and moist take on the honey cake that is traditionally eaten for Rosh Hashanah, the ...

The key to this quintessential comfort food is the phenomenal broth. To make it so delicious, chef Ludo Lefebvre uses...

Chef Linton Hopkins is a champion of Southern tradition. For this dish, he slow-braises lamb shoulder until succulent...

Rye berries are a chewy, aromatic whole grain. Chef Kyle Bailey matches them with sweet-tangy cranberries, rich sausa...

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