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In her 2013 A.O.C. Cookbook, chef Suzanne Goin makes this crisp with a compote of fresh and dried cranberries. This s...

Star chef Suzanne Goin makes her insanely good side dish by glazing red cabbage in a simple caramel spiked with spice...

In this creamy take on coq au vin, the chicken is braised in dry Riesling and silky-rich crème fraîche is s...

This tangy chowder is like a Reuben sandwich on a spoon, with smoky sausage, sauerkraut and rye croutons. Slideshows...

While this delicious, simple cake bakes, a sweet, rich sauce forms in the bottom of the dish. Slideshows: More Cake ...

Richard Betts is an avid mushroom forager: "Mushrooms are a great expression of terroir, just like wine is." Using a ...

With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili. Slid...

"Deep-frying keeps the turkey very moist," says Marcus Samuelsson."It's also a huge time-saver—the bird cooks in abou...

The broccoli here retains a nice crunch—it's an excellent alternative to overcooked broccoli casseroles. Slideshow: ...

Harissa adds smoky heat to these silky make-ahead mashed sweet potatoes. Slideshow: Great Sweet Potatoes

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