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Christopher Kostow is a big fan of cabbage; when he makes this soup, he uses cabbage juice to amplify the flavor, but...

This delicious marmalade takes three days to make, but the end-result is worth it: perfectly balanced sweet, bitter a...

To breathe new life into crispy, buttery cookies, mix in salty pepitas and chewy bits of dried fruit. Plus: Festive ...

At Dominique Ansel Bakery, bags of this chocolate-covered toffee come with a tiny hammer to break off pieces. "I love...

Chef Michael Tusk uses fresh quinces from California to make this twist on the classic French upside-down apple tart....

Yigit Pura creates a brittle mosaic with cashews and sesame seeds. "The combination of white and black seeds is very ...

While the juicy pork chops roast, you can make this quick and flavorful side dish of escarole, radishes and anchovies...

This chunky almond pesto is an excellent complement to potatoes, and it's also good on pasta. Slideshow: Perfect Pesto

This recipe is adapted from Putting Food By, one of Eugenia Bone's favorite preserving books. Try spooning some of th...

A few smart details make this squash puree memorable: Chef Michael Tusk blends the sweet squash with browned butter t...

Inspired by his travels through Italy’s Emilia-­Romagna region, Michael Tusk created this decadent side dish. It...

F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly...

These thin, tasty crackers are super-crunchy and versatile. Slideshow: Great Cracker Recipes

This delicious marmalade takes three days to make, but the end-result is worth it: a big batch of perfectly balanced ...

This is the best roast beef recipe ever! Just be sure to buy the roast with the full fat cap left on; otherwi...

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