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Vidalia onion soufflé was a fixture at Thanksgiving and Christmas meals in Sarah Simmons’s home when she was gro...
When he makes this stunning salad at Empellón Cocina, Alex Stupak roasts baby carrots with mole poblano, a compl...
These delicious pastelitos (filled pastries) have a crisp, buttery puff-pastry shell. They’re a great, easy-to-make d...
For maximum flavor, David Tanis rubs the bird with butter seasoned with sage, thyme and garlic. Dried porcini give th...
Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened but...
This starter is inspired by mouclade, the classic Bordelais mussels in saffron or curry cream. Here, plump mussels ar...
Traditional southwestern French flavors—meaty duck breasts, duck cracklings, toasted walnuts and nut oil—pair with sw...
To match Bordeaux’s most affordable wines, Marcia Kiesel opted to create this dish with inexpensive but well-marbled ...
Matthew Accarrino’s unconventional potpie is filled with coconut-spiked curried lamb. Slideshow: Great Potpie Recipes
Budino is the Italian word for “pudding.” This luxe version calls for creamy milk chocolate. Slideshow: Terrific Pud...
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