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This autumnal dish from chef Kyle Bailey was designed specifically to pair with dark sour beer. The crisp-skinned duc...

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

This over-the-top combination of chocolate crémeux (pudding) and silky, salty caramel-peanut sauce was inspired ...

Hidden at the bottom of each ramekin of this creamy custard from star chef Ludo Lefebvre is a caramelized sautée...

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

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

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

This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts. Slidesh...

These elegant stuffed artichokes are from Erik Anderson, an F&W Best New Chef 2012. To make this dish vegetarian,...

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

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