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The trick to these luscious carnitas is to pull the meat into successively smaller pieces as it roasts, exposing more...

Adding Guinness, or any dark beer, to the brine gives the turkey a toasty flavor and helps give the skin a dark brown...

Treating Israeli couscous like risotto, Michael Solomonov simmers the pearl-shaped grains in a tomato sauce until the...

Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut. Slideshow: Thanksgivin...

Peter Hoffman believes in eating with your hands so much, his menu at Back Forty West in Manhattan has a section call...

Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened but...

This creamy soup gets a little smoky heat from canned chipotle chiles in adobo sauce, but then gets cooled down with ...

The heat in this deeply satisfying red lentil dish—called misir wat in Amharic, the language of Ethiopia—comes mainly...

Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spic...

Vidalia onion soufflé was a fixture at Thanksgiving and Christmas meals in Sarah Simmons’s home when she was gro...

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