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This dip is lighter than many versions of baba ghanoush because there’s no tahini weighing it down. The pure, smoky f...

Chef Marcus Samuelsson sometimes stuffs whole turkey with this bright and aromatic couscous, but the grains are just ...

Quick-pickling cauliflower in a curry brine before roasting adds incredible layers of flavor. Slideshow: How to Make...

This easy brandy cocktail from drinks artisan Chris Harrison is mildly sweet and nicely boozy, with a bit of spice fr...

Rich, salty and tart from lots of lemon juice and zest, this pâté from chef Cathy Whims pairs well with thi...

This is the perfect stuffing—moist in the middle and crisp on the top. Two bonuses: It's made with healthy multigrain...

Adding pear preserves to this streusel-topped coffee cake makes it especially moist and delicious. Slideshow: More C...

Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. Slideshow: Chicken Liver...

This is chef Marcus Samuelsson’s take on a classic Southern black-bottom pie. He added a peanut-caramel layer on top ...

Nevia No believes in treating vegetables simply. She boosts the flavor of sweet roasted parsnips, carrots, beets and ...

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