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To add a little heat to this hearty soup, consider making it with spicy Italian sausage. Plus: Great Soup Recipes

Sang Yoon seasons this creamy, cheesy potato-and-cauliflower gratin with vadouvan, a curry spice blend flavored with ...

Instead of making cocktails one at a time, borrow a mixology trend: Premix them in batches and serve in small bottles...

Combining savory miso with mustard and oil creates a delicious dressing that's especially good with these roasted swe...

Chef Michael Tusk uses fresh quinces from California to make this twist on the classic French upside-down apple tart....

At Dominique Ansel Bakery, bags of this chocolate-covered toffee come with a tiny hammer to break off pieces. "I love...

A few smart details make this squash puree memorable: Chef Michael Tusk blends the sweet squash with browned butter t...

To re-create the "orange essence" in Paul Child's holiday cocktail, F&W's Daniel Gritzer combined orange flower w...

Instead of making cocktails one at a time, borrow a mixology trend: Premix them in batches and serve in small bottles...

This recipe is adapted from Putting Food By, one of Eugenia Bone's favorite preserving books. Try spooning some of th...

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.