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Serves 4

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This recipe is chef Paul Liebrandt's interpretation of the classic. "They don't use a huge amount of lemongrass in tr...

"I take more shortcuts than anybody on the planet," says chef Ignacio Mattos. "At the same time I'm thinking, How am ...

Chef Ignacio Mattos prefers eating meat with mustard. "I can be very polite if I'm in a restaurant," he says, "but wh...

Chef Ignacio Mattos arranges crisp chicken thighs on a velvety hummus made from dried fava beans, not chickpeas. Sli...

This chicken has the best skin: It's nicely spiced and super-crispy. The cilantro relish served alongside gets vibran...

To get the most crust with the cheesiest flavor, Jacques Pépin uses a wide, shallow gratin dish, then creates a ...

Inspired by oshitashi, the Japanese dish of cold cooked spinach in a light soy vinaigrette, F&W’s Kay Chun blanch...

This quick, hearty frittata makes a substantial meal, as it is loaded with crispy bacon and brussels sprouts. Slides...

Cooked quinoa punches up these juicy giant meatballs, which are flavored with Parmigiano cheese, parsley and garlic a...

Cooked quinoa gives lots of wonderful texture to this easy roasted-cauliflower salad, while the roasted pumpkin seeds...

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.