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Chef Jenn Louis makes this version of pasta all'amatriciana with just a few flavor-packed ingredients. She likes to u...

This tasty shrimp is brightly flavored and nicely spiced, with an appealing heat that lingers. Slideshow: More Shri...

The smart trick here is using prepared ingredients to compose this tangy icebox cake. Slideshow: More Cheesecake Rec...

Jacques Pépin cleverly uses strawberry jam and black currant liqueur to sweeten this dessert. He stirs them into...

This multipurpose dressing makes a perfect dip for crudités and a great go-with for grilled steak, or swap it fo...

Traditional kinilaw, the Filipino version of ceviche, uses vinegar and fresh citrus to "cook" the fish. Here, chef Ed...

Finally, a granola that's not too sweet: This one, from Zoe Nathan, is toasty and crisp, brimming with nuts, dried fr...

In just 20 minutes, chef Aarón Sánchez cooks shrimp in a punchy Latin-style sauce with chiles and plenty of...

"Avanzi means ‘leftovers,' in Italian," says Matt Jennings, who often made this pizza on Fridays with his host family...

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and ...

Smashing ripe avocado with olive oil, lemon juice, honey and garlic creates a fantastic, creamy dressing for this hea...

This vibrant green sauce is inspired by the herb recipes in Icelandic chef Gunnar Karl Gíslason’s book, North. I...

Baking eggplant makes it supertender and creamy. Here, it’s topped with warm, lemony ricotta cheese and crispy crouto...

This tangy, fiery condiment can stand in for any hot sauce, but it’s particularly delicious with rich meats like pull...

“An all-out Wisconsin classic,” says restaurateur Gabriel Stulman about the kringle. “It’s like a giant toaster strud...

The inspiration for this sauce by chef Abraham Conlon is cafreal, an Indian braise with Portuguese roots. It’s a spri...

This skillet-size hash brown was inspired by a side dish at the beloved Tornado Steakhouse in Madison, Wisconsin. Sli...

This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb. Slideshow: Mor...

Tearing the bread into large chunks ensures plenty of crispy, buttery edges. It’s a terrific accompaniment to bratwur...

Chef Joshua Walker shallow-fries his shrimp toasts instead of deep-frying them, so they’re not as greasy as the tradi...

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