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These tender, fragrant scones are especially easy to make because you roll the dough into a log, then slice. Slidesh...

This marmalade is great stirred into a gin or bourbon cocktail. Use a mild smoked salt, such as Maldon, so as not to ...

Fragrant vanilla-bean butter does double duty here—it both flavors the squash and softens the skin during roasting. T...

Cooking teacher Tara Stevens got the idea for this recipe after a trip to Relae, in Copenhagen, where chef Christian ...

This twist on the traditional North African way of serving couscous calls for roasting vegetables in the oven instead...

This great, all-purpose side dish was inspired by a dish that cooking teacher Tara Stevens had in Marrakech. There, t...

California’s kiwi season runs from October to May. Here, Dafna Kory turns that sweet fruit into a supereasy jam. Sli...

These delicious apple fritters are from pastry chef Brandi Henderson. The finely diced fruit is layered throughout th...

In Morocco, this soup is known as b’sarra; it's traditionally eaten for breakfast at stands that specialize in it. Co...

Cooking teacher Tara Stevens created this recipe spur-of-the-moment. “It was a way to use up a fridge full of eggs, g...

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