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These caramelized brussels sprouts are a popular fall and winter dish at Bar Tartine. Nicolaus Balla tosses them in a...

In this classic Italian dish, sausages are poached in a rich broth until deeply flavored and meltingly tender. Slide...

This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd...

Adding limes to this salad gives it a distinctly tart flavor, but feel free to leave them out and use more oranges or...

To get the most out of turnips, Tamar Adler buys them with their greens attached and then uses both parts in this hea...

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...

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