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Baking eggplant makes it supertender and creamy. Here, it’s topped with warm, lemony ricotta cheese and crispy crouto...

“An all-out Wisconsin classic,” says restaurateur Gabriel Stulman about the kringle. “It’s like a giant toaster strud...

This rich, nutty dressing from chef Geoffrey Zakarian’s book, My Perfect Pantry, is based on a traditional Spanish re...

A mix of crisp charred haricots verts and blanched green and yellow wax beans, as well as juicy cherry tomatoes, give...

This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb. Slideshow: Mor...

Chef Joshua Walker flavors the snapper here with ginger, lemongrass and kaffir lime, then steams it on a plate to col...

Roasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with ...

This is the quintessential LaFrieda family comfort food. When butcher Pat LaFrieda was growing up, the meat in the sa...

Chef Jose Enrique makes this wonderful hot sauce by confiting chiles, peppers and tomatoes, then pureeing them until ...

This simple, flavor-packed corn, lime and cheese butter from F&W’s Kay Chun is great on grilled steaks, fish and ...

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