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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...

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

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

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

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

Like its meaty cousin, beef bourguignon, oeufs en meurette features a rich red wine sauce with a garnish of sauté...

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