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Elizabeth Madden of Rare Bird Preserves puts cranberries to great use in this versatile relish: Serve it with turkey,...

Tempeh has a long way to go before it becomes as popular as other soy products, but its wonderfully firm texture and ...

What sets Dominique Ansel’s chocolate mousse apart from other versions of the dessert is that he folds in the chocola...

Coq au vin is typically made with a cut-up chicken; this version uses only drumsticks, so the meat cooks uniformly in...

Blogger Mimi Thorisson spreads store-bought puff pastry with mustard-and-shallot béchamel, then layers it with h...

This buttery tart makes an excellent centerpiece for a vegetarian lunch or dinner. The ratatouille filling can also b...

Mario Batali tops crisp, garlic-rubbed bread with tender, sweet peppers enlivened with chiles and anchovy paste. Sli...

This luscious roast chicken is weighted down and cooked in a cast-iron skillet so the skin is extra-crispy. Plus: Mo...

Mario Batali doesn’t mess around with his Amatriciana, which is perfectly spicy and porky, with plenty of rich tomato...

A simple mussel broth, caramelized vegetables and a dollop of crème fraîche all pump up the flavor of these...

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