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Apple juice, molasses and dried fruits sweeten this nutty dessert. Plus: More Dessert Recipes and Tips

Chef Susanna Foo's mushroom-packed soup, from Susanna Food Chinese Cuisine in Philadelphia, combines rich coconut...

Johanne Killeen and George Germon use a prosciutto bone, a traditional Italian staple, for their heartyvegetable soup...

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Chef Philippe Boulot prepared navarin, a traditional hearty French stew made with chunks of tender lamb and potatoes,...

Plus: More Dessert Recipes and Tips

These creamy custards can accompany any roast meat.

The garlic, cooked whole, is treated as a vegetable rather than as a seasoning.

This classic Italian dish is traditionally make with round or rump roast. Brigit Legere Binns started making it with ...

Chefs Bruce and Susan Molzan created this delicious cake served with buttery maple sauce when they worked at a ski re...

Chef Amy Scherber recalls that she and chef Kerry Heffernan first cooked this dish when they were skiing in Colorado ...

In tribute to the start of Vermont's maple syrup season, here's a Maple-Pear Pancake that serves four to six from Gra...

The spices in this cake remind author Tracey Seaman of apple pie and mulled cider. If you want a final flourish, serv...

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