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Serves 4

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One wintry night in February several years ago, at Guy Savoy's restaurant in Paris, Patricia Wells was introduced to ...

Patricia Wells first sampled this wonderfully fragrant Provençal daube on the narrow first-floor terrace of Le V...

Carina Jost, Renaissance pastry chef, accents this decadent chocolate dessert with an airy Champagne-spiked sabayon.

Here's a hearty pasta dish that will stick to your ribs. It's a mix of well-seasoned pork sausage with a hint...

The secret to this delicious salad is the way the nutty pistachio oil contrasts with the sweet balsamic vinegar (Chef...

These honey-glazed pork chops have a quick, simple recipe: Thick, succulent chops are slathered with a spicy-sweet gl...

Inspired by the extraordinary array or fresh vegetables in the market in June, Patricia Wells combined young garlic, ...

The wrapped fillets mimic the shape of the classic beef tenderloin tournedos. When he can find large fillets, chef Ch...

The secret to making good french fries is to cook them twice: the first time to cook the potatoes through, the second...

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