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A variation on hummus, minus the tahini, this creamy dip from chef Randy Windham of Cafe monk gets an unexpected kick...

This recipe, from Castelnau's Jean Calviac, results in a gorgeous, burnished-brown hen. The secret is roasting th...

Some people want too much of a good thing. But baker, candy maker and cookbook author Peggy Cullen specializes in com...

Jean Calviac's moist and chewy bars are topped with a creamy walnut frosting. Plus: More Dessert Recipes and Tips

Called "churrasco" in Chile, this hugely popular sandwich combines spicy seared beef, a smooth avocado spread and a v...

Unlike the classic fragile soufflé, these individual ones from chef Jeremiah Tower (who was once the chef at Che...

This is the most forgiving and delicious duck recipe you’ll ever find. By slow-cooking duck with aromatics until it’s...

This dish was inspired by the crab boils of the mid and southern-Atlantic coast. Here, the requisite Old Bay Seasonin...

This hearty soup, made from the kinds of basic grains and legumes every Tunisian housewife has in her larder, is rema...

Maria Guarnaschelli likes to joke that when you cook French food on a regular basis, you need a cow in the backyard t...

Plus: More Pork Recipes and Tips

In Sweden, making meatballs is a very social family affair. The more kids you can round up for the rolling the better...

The small amount of beef in these artichoke meatballs helps hold them together. If artichokes are unavailable, substi...

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