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To get the most crust with the cheesiest flavor, Jacques Pépin uses a wide, shallow gratin dish, then creates a ...

To dress up a moist, delicious coffee cake, F&W's Justin Chapple adds sweet pears and crunchy nuts to the generou...

For the ultimate pancakes, use fresh ricotta cheese and finely grated lemon zest. For a topping that is special and s...

In this lovely, elegant salad, chef Corey Lee highlights Korean ingredients that he thinks Americans aren’t familiar ...

Actress Ali Larter's festive salad features a mix of greens like watercress, escarole and frisée in a shallot-mu...

To make her fondue especially rich and creamy, Ali Larter adds Brie to a mix of Swiss cheeses. She serves the fondue ...

In his clever version of stuffed grape leaves, chef Jean-Georges Vongerichten uses tender kale as the wrapper, and st...

For this simple kale dish, the chopped leaves are cooked in garlic-and-chile-spiked oil until just wilted, then garni...

To make this delicious dish, radishes are tossed with rosemary-spiked brown butter and then quickly grilled. They're ...

This Montreal condiment is very easy to make and great on everything from steak to chicken, fish and vegetables, as w...

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