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Slideshow: More Warming Soup Recipes

Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

The best way to eat these shrimp in the shell is to peel them at the table and lick the garlicky butter off your fing...

Robert Stehling makes huge batches of jelly to give as gifts. This intensely spicy condiment is also great as a barbe...

This deliciously rich gratin is Robert Stehling's take on the Southern casseroles he refers to as "church-supper dish...

This pasta is our simplified adaptation of the pici that Michael Romano makes. Pici is a Tuscan pasta that is laborio...

Plus: Ultimate Cocktail Guide

The decadent stuffing—it wouldn't be out of place to add a couple of diced black truffles—is more a con...

Based on a recipe from Lake Hamilton's Treasure of Personal Recipes, published in 1956 by the Lake Hamilton Community...

Plus: More Soup Recipes and Tips

What a spectacular way to serve cauliflower! The whole head is simmered in turmeric water, then stuffed with nuts and...

Plus: More Chicken Recipes and Tips

Plus: More Pasta Recipes and Tips

The creamy semolina here is thick and hearty like polenta, but much faster and easier to make. Plus: More Appetizer R...

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