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Winter

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While most recipes simply call for boiling or roasting beets, the salt-roasting method here is chef Ashley Christense...

Celebrity chef Curtis Stone puts a special spin on roast chicken, braising it in an aromatic sauce with beans and fen...

Celebrity chef Curtis Stone makes his delicious pasta sauce by braising duck legs in white wine with dried porcini, p...

Mixing all different kinds of citrus with brussels sprouts, olives and dates creates a delicious and unusual winter s...

Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roast...

This wintry beer cocktail is low in alcohol, making it perfect as an aperitif. Plus: More Cocktail Recipes

The smart idea here: adding fragrant, smoky-flavored Lapsang souchong tea to the buttery crust, which is filled with ...

Curtis Stone uses kale and walnuts to flavor his lemony pasta, but the surprise ingredient is fresh, bright basil, wh...

The secret to these luscious meatballs is using ground beef that has a fairly high fat content and mixing it with fre...

Lamb necks, an underappreciated cut, are fantastic when braised, such as in this homey stew from Boston chef Tony Maw...

Here, chef Richard Carstens treats mushrooms like steak, brushing them with a teriyaki glaze and roasting them "mediu...

In this supereasy duck dish, Hugh Acheson says the trick to getting crispy duck skin is dry-brining the bird: seasoni...

This vibrant and refreshing salad gets its great juicy crunch from thinly sliced endives. Chives, parsley and tarrago...

Chef Will Torres combines tender tri-tip with New Mexico chile powder, smoked paprika, pimento d'Espelette and chipot...

Hugh Acheson has a clever trick for testing the doneness of his creamy polenta: When it starts to pull away from the ...

Giada De Laurentiis is a chicken cacciatore expert: She's been making variations of it for years. For this exceptiona...

Known as tagliata (which means "sliced" in Italian), this Tuscan-style sirloin steak is grilled over incredibly high ...

This refreshing sweet-tart cocktail is Nick Kokonas's more sophisticated spin on bourbon with lemonade. Fresh lemon j...

Chef Mourad Lahlou simmers mussels in a lovely saffron cream sauce. Lahlou prefers Mediterranean mussels. "The ones I...

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and ...

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