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The sweet-spicy marinade intensifies the chicken's grilled flavor. For a deep maple flavor, choose a dark amber s...

Plus: More Soup Recipes and Tips

Palladin's flourless dessert is more like a delicate custard with fruit than like the usual sturdy country clafoutis.

While he was growing up, Jasper White adored the batter-dipped and deep-fried corn dogs that were sold along the boar...

Charles Dale coaxes maximum flavor from the ingredients in this simple recipe by slowly cooking everything together i...

Baby spinach offers a cool, smooth contrast to the heat of the chili sauce, the tang of the lime juice and the crispn...

Plus: More Grilling Recipes and Tips

The Pinot Noir syrup that garnishes the chops is intense. It adds a tart note that is a perfect foil to the rich sauc...

Cucumber, scallions and tarragon replace the traditional celery and onions for a twist on the classic lobster salad.

Cold grain salads are an ideal backdrop for all kinds of seafood, which Joyce Goldsten likes to serve hot for contras...

This dessert reminds Joyce Goldstein of Rome in summer. She would step up to the counter at Tazza d'Oro, near the Pan...

Oven-drying tomatoes and salting zucchini before freezing helps keep them intact— a plus for recipes like this gratin.

Plus: More Soup Recipes and Tips

Standing under the awning of a street vendor in Turkey, Joyce Goldstein tasted these spicy, hot köfte (meat patt...

Hattie Austin Moseley ate this chili-like dish when she was growing up in Louisiana.

Minestra is Italian for a soup with a light broth, tiny pasta and a few vegetables, unlike minestrone, literally "big...

Okra, which is a staple in West African cooking, is a great vegetable to freeze because, unlike commercially frozen o...

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