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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...

This soda-fountain favorite has become a best seller at restaurants like the CommonWealth, a gastropub in Washington,...

For the past 18 years, Celestino Drago (an F&W Best New Chef 1993) has opened great restaurants around L.A., like Dra...

For a taste of: Argentina Try this cookbook: Seven Fires: Grilling the Argentine Way Chef Francis Mallman delves into...

Lassis are ubiquitous in India; the shakes, made with yogurt or buttermilk, can be sweet or salty. The Victorian-styl...

To keep fillets intact, chef Anita Lo of Annisa in New York City wraps them in briny grape leaves—a tasty combin...

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