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Jayson Woodbridge uses wild fennel for this tangy, crunchy salad, but regular supermarket fennel works perfectly well...

This roast leg of lamb is rubbed with the classic combo of rosemary and garlic, but gets an unexpected twist with the...

A blender makes quick work of this clever harissa sauce, which is spicy and bright and laced with delicious spices. I...

While shortbread is most often served as a sweet, this clever version transforms it into a savory biscuit that's rich...

These savory muffins have a perfectly crisp crust and a cheesy, fluffy interior; they can also be downsized to mini m...

Jayson Woodbridge grills his savory-sweet Korean-style ribs on an Argentine-style metal grill called a parrilla. Sli...

Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes. ...

In cookbook author and hunter Georgia Pellegrini's take on a Michelada—the Mexican cocktail made with beer, lime and ...

When farmers' markets are in full swing, cookbook author and hunter Georgia Pellegrini loves making these jumbo sugar...

Known as tagliatelle all'aglione in Tuscany, this dish is named for the generous amount of garlic (aglio in Italian) ...

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