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At Mas Rabell, the private restaurant where the Torres family entertains, chef Sergi Millet cooks homey, regional foo...

Kimball Jones, chef at the Carneros Inn, makes the intense garlicky dressing for this salad with a raw egg yolk. If y...

For the creamy, piquant fondue here, Martinez cooks leeks in a mixture of butter and vinegar until they're extremely ...

Julie Taras and Tasha Garcia make sangria at Manhattan's Little Giant year round as a tasty way to use up opened ...

With its layers of tender chocolate cake and chocolaty sour cream frosting, this dessert on its own is completely spe...

Sour cream and applesauce are the traditional latke toppings. Chef Rachel Klein of Om restaurant in Cambridge, Massac...

The batter for these buttery chocolate cakes comes together almost effortlessly in a food processor. Plus: More Dess...

As a decadent bar snack for her Larimer Square restaurant, chef Jennifer Jasinski stuffs Medjool dates with silky lem...

Spiking this hot toddy with a dark rum like Gosling's gives it an especially rich flavor. Plus: Ultimate Cocktail Guide

Chef Stuart Brioza, from San Francisco's Rubicon restaurant, has a secret to the fantastic pesto he serves with s...

The Kerkennah Islands off the coast of Tunisia are known for their date palms, olive trees and caper bushes. The Kerk...

When Grace Parisi was growing up, her mother made white bean and escarole soup every Friday. To transform the soup in...

This simple dish uses lemony vinaigrette in two smart ways: as a quick marinade for chicken and as a dressing for cri...

Sensuous and not too sweet, these little chocolate pots de crème are made with only four ingredients, so it's es...

Marcia Kiesel misses the crisp little fish that Madame Xuan, one of the Nha Trang home cooks, fried for her in freshl...

The classic Cuban version of West African fufu (mashed plantains) mixes in bits of crispy pork. Michelle Bernstein pr...

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