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Cooking School

The latest cooking school stories

Chef Ken Oringer gives the humble root vegetable a star turn
Savor summer’s last hurrah with recipes from chef Keith Luce

Recipes

6 ears corn on the cob, shucked 1/4 cup balsamic...
Make an easy dipping sauce by stirring together mayonnaise,...
1 recipe Crisp Topping 8 small to medium firm ripe...
Guinness stout is probably the most famous of the dry stouts...
The combination of grilled squash, fresh tomatoes, and basil...
Lavender lends a floral note to red wine vinaigrette. Country-...
This cocktail recipe, a version of a Manhattan, comes from chef...
1 lime, cut in half Coarse salt 1 cup ice cubes 1/4...
1-1/2 ounces vodka (3 tablespoons) 1 tablespoon peeled...
1 cup water 1/2 cup sugar 2 cups fresh blackberries...
1 (750-milliliter) bottle red wine, such as Beaujolais or...
Somewhere between tropical cocktail and a warm punch, this non-...
The use of lavender regionalizes a classic French 75 to Provence...
Basil adds an herbal note to a traditional gimlet. 5...
The name “Americano” was delivered as a compliment to the large...

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