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This is comfort food at its best: tender, juicy chicken breasts served with crisp golden polenta.

Use best-quality fish and cook it so the center remains rare. Chef Traci Des Jardins likes to buy her tuna in Japanes...

Pre-cooking the lobsters for 1 minute makes the job of cutting them in half easier. Alternatively, have your fishmong...

You need thick, firm-fleshed fish fillets to take the heat of pan-roasting; sea bass is ideal because the skin crisps...

Baking potatoes, usually called Idaho potatoes or russets, are best for gnocchi; since they're drier than other v...

If you really love beans, all you want in a bean soup is beans. There is very little liquid in this soup, but you can...

Fruitcake can be substituted for the panforte, a chewy Italian confection. Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

All-Time Greatest Recipes from Legendary Cooks Julia Child seasoned this roast chicken inside and out by packing sau...

This vegetarian soup is almost a stew—thick, satisfying comfort food for winter. If you like, you could also use 3 cu...

Here's a quick way of turning yesterday's plain rice into a fragrant, pale yellow mound with turmeric-tinted onions a...

Slideshow: Watercress Recipes

Palmer recommends tender Cervena venison, a high-quality farmed meat from New Zealand. You can substitute other venis...

This ubiquitous Thai street snack is sweetened and enriched with coconut milk and palm sugar.

Wonderfully homey and flavorful, this chicken chili is lower in fat than the beef version and just as delicious.

For this rich, tasty main course, soak the bread in the egg mixture while you cut up the other ingredients.

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