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2/3 cup plus 1 teaspoon malt vinegar 1 ½ cups real mayonaise 1 tablespoon chopped tarragon 5 Russet or all-purpose potatoes, scrubbed ¼ cup canola oil 2 tablespoons ...

With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food favorites. But most cooks often overlook a ...

2 flank steaks, approximately 2 pounds each ¼ cup thyme, freshly minced 2 tablespoons tarragon, freshly minced 2 tablespoons black pepper, coarsely ground 1 tablespo...

4 tablespoons granulated garlic 2 teaspoons red pepper 1 teaspoon salt 1 pound chicken wings 1½ cups ranch dressing 2 cups barbecue sauce Mix garlic, red pepper and ...

With spring around the corner, it's time to dust off the grill (if you put it away, that is) and showcase your skills with an early start to one of America's favorite fa...

A sensational summer menu can be simple, yet satisfying; exotic, yet familiar. Instead of making salad a sleepy side item this summer, mix things up and add some sizzle ...

Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or...

1 refrigerated pie crust (from 14.1-ounce box), softened as directed on box 1 teaspoon flour 2 tablespoons finely chopped pecans Filling: ½ cup sugar 2 tablespoons ...

1 package (14.1 ounces) refrigerated pie crusts, softened as directed on package 1½ cups sugar 5 tablespoons cornstarch 2 tablespoons quick-cooking tapioca ¼ tea...

1 refrigerated pie crust (from 14.1-ounce box), softened as directed on box Filling: 1 8-ounce package cream cheese, softened 1/3 cup sugar 1 tablespoon orange-flavo...