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Store-bought mulling spices are often muted. In this vibrant version, oranges and fresh ginger are dehydrated and ble...

In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with ch...

These hearty cabbage wedges, roasted until golden brown and topped with a fragrant, buttery dressing with rosemary an...

Anya Fernald loves using shanks from the Angus-Wagyu cattle on Belcampo’s California farm. The richly marbled meat ma...

Andrew Zimmern’s Kitchen Adventures January in Minnesota. End of story. We know a thing or two about cold-weather com...

This double rum coffee is deliciously flavored with cinnamon and orange zest. Slideshow: Warming Drinks

Robb Turner, owner of Crown Maple, uses his richly flavored dark amber syrup to make this riff on an Old-Fashioned co...

“On every holiday, my mom, Mary Ann White, made creamed spinach. And she used fresh spinach, never frozen,” chef Mich...

This delectable vegetable slaw has tons of texture and flavor: crisp shredded brussels sprouts, crunchy hazelnuts, sa...

Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; th...

To make this simple side dish, chef Michael White simmers garlic in milk, which mellows its flavor. Then he purees th...

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a dist...

Chef Michael White makes his fantastic individual potpies with a filling of mixed mushrooms and roast squash and topp...

This great hash combines golden mushrooms with toasty rye bread and sausage. It’s excellent with a dash of hot sauce....

This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mush...

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