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Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween ...
Chef Matthew Accarrino grew up making pasta with his Italian grandmother: “She always had the same bowl, the same boa...
In this brilliant trick from the book Modernist Cuisine at Home, Nathan Myhrvold simulates the taste of weeks-old, dr...
The Burmese make a simple breakfast dish by stir-frying leftover rice with crispy fried shallots, sweet peas and ear...
Rae and Noah Bernamoff’s magenta-pink onions have the perfect balance of sugar and tang. At their tiny Brooklyn, New ...
Anna Zepaltas, whose husband, Ryan, makes wine at Siduri and his own Zepaltas wines, learned to prepare these light a...
Chef Magnus Nilsson uses super-healthy linseeds (flaxseeds) to make these ethereal chips at Fäviken, his hyper-l...
Sara Vaughn, married to Vaughn Duffy winemaker Matt Duffy, loves adding brussels sprouts to just about anything. Here...
Professional baker Barb Finley, whose husband, Shane, makes wine for Lynmar Estate and his own Shane wines, usually s...
Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy. Slideshow: Ter...
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