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Linton Hopkins calls this vinegary slaw a maceration salad, because it sits overnight to develop its superbly tangy f...

“This dish is almost a cliché in Navarra, but it’s absolutely delicious,” says Alex Raij. “The Spanish ham keeps...

When making fruit crumbles, pastry chefs prepare the components separately, then bake them together quickly so the to...

Corey Lee’s summery porridge is a cross between traditional Chinese congee and Italian risotto. Slideshow: More One-B...

Pickles add a tangy crunch to salads, and the brine is delicious in vinaigrettes. Chef Spike Gjerde pickles his own b...

The anchovies and dry mustard in the marinade for these steaks add a salty, almost umami-like flavor to the meat; the...

Chef Alex Raij made this big, impressive pie, which she calls pastel de parra, to snack on throughout the weekend; a ...

Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. “When I was a boy, I thought th...

Molly Neitzel recommends using the best- quality local milk and cream. “You can really taste the difference when maki...

Light and moist, with an irresistible crispy top, this buttermilk cake has sweet-tart berries in every bite and takes...

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