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Matthew Accarrino’s unconventional potpie is filled with coconut-spiked curried lamb. Slideshow: Great Potpie Recipes

This modern take on the pickled supermarket staple features sunchokes, cauliflower and shishito peppers. Slideshow:...

Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween ...

Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy. Slideshow: Ter...

These delicious stuffed shells get flavor from a mixture of two kinds of cheese and vegetables.Plus: Delicious Pasta ...

Traditional southwestern French flavors—meaty duck breasts, duck cracklings, toasted walnuts and nut oil—pair with sw...

These delicious pastelitos (filled pastries) have a crisp, buttery puff-pastry shell. They’re a great, easy-to-make d...

A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie. Slideshow: Easy Holida...

To speed up this brothy goulash soup, Grace Parisi uses quick-cooking ground beef instead of the more traditional chu...

One of Grace Parisi’s favorite tricks for cooking chicken drumsticks: Slice the meat to the bone before braising to h...

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