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Absinthe adds a subtle anise flavor to these puddings, which are delicious with berries. Slideshow: More Beautiful D...

“I roast these hens in a large skillet instead of a roasting pan, because it allows more of the skin to get crispy,” ...

To make this healthy soup especially tasty, Naomi Pomeroy cooks the carrots with Madras curry powder, ginger and garl...

This leg of lamb is perfectly juicy in the center, with a fantastic crust. The recipe is so easy that it’s ideal for ...

Nettles grow wild all year in northern California, and chefs Tyler Rodde and Curtis Di Fede use them as many ways as ...

This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner.

These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.

Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo,...

Chef Mike Lata’s spring version of pasta e fagioli, the Italian soup, uses fresh fava beans in place of borlotti or c...

Cooking jumbo shrimp in the shell helps keep them from drying out in the heat of the grill pan and broiler; so does d...

Chef Bryant Ng uses a salted duck egg yolk in his sauce for grilled asparagus. Home cooks can get the same delicious ...

Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves...

“When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were...

Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simm...

This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuce...

L.A. chef Wolfgang Puck operates the restaurant and bar at London’s 45 Park Lane, where this tequila, cucumber and ba...

Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail.

This grilled lamb is Silvena Rowe’s signature dish at Quince in London. It can be set out on a buffet, or sliced and ...

In Brazil, cooks make feijoada—the national dish of stewed, smoked meats and black beans—with dried beef called carne...

Dave Kwiatkowski of The Sugar House creates this variation on an old-fashioned by swapping gin for the whiskey. A spl...

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