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This pancake recipe has been adapted from The New Joy of Cooking (1953).

Baking whole fish in an armor of sea salt keeps it beautifully moist and concentrates its flavor without making it ex...

This pasta is very adaptable. Canned clams or squid can replace the tuna, and the pancetta or bacon is optional, but ...

This unusual bread-pudding soufflé, flavored with raisins and topped with a silky bourbon sauce, is as custardy ...

Sylvie Chantecaille loves the fragrance of orange-flower water so much she not only adds it to this refreshing cockta...

Tortillas de patata, fluffy potato omelets cooked on both sides, are among Spain's signature dishes. Ferran Adri&...

This lemony, crunchy, celery-studded salad is a Greenlaw family picnic staple. The best thing about it? There's n...

This is the ultimate one-skillet meal because the pork, squash and buttery balsamic sauce all cook in the same pan.

This recipe makes a strong argument for using fresh bread crumbs. Unlike store-bought ones, which can be powdery, fre...

The Good News Dr. Andrew Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi ...

Instead of steaming or boiling broccoli, Stuart Brioza roasts it to bring out its sweetness, then serves a generous p...

Chef Stuart Brioza, from San Francisco's Rubicon restaurant, has a secret to the fantastic pesto he serves with s...

This quick cake was inspired by New Orleans praline candies, which are made with pecans and caramelized brown sugar. ...

Stuart Brioza likes to use juicy lamb loin chops here, but you can also use less expensive steaks cut from the leg, o...

This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski...

Stuart Brioza has a brilliant way of preparing brussels sprouts: Rather than cook them whole, he thinly slices them, ...

Challenged to invent a sandwich during Top Chef, Harold Dieterle came up with this unexpectedly delicious combination...

Izakaya Ten in New York adds kimchi, the pungent Korean condiment, to a pork stir-fry. Fresh pork belly, available at...

Sarah Woodward, an English food and travel writer, brings traditional French cooking to life in her book The Food of...

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