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Mark Miller, chef-owner of the original Coyote Cafe in Santa Fe, two others in Las Vegas and Austin, and Red Sage in ...

André Soltner, chef-owner of Manhattan's famed Lutèce restaurant for 33 years, calls his mother's Tarte aux...

Traditionally escabeche is made by pickling fried fish. Chef Allen Susser's quick version features sautéed s...

Cooking at high heat tends to accentuate the bitterness of radicchio; to mitigate the astringency, replace half of th...

The meatballs made by Venice's bacari are delightfully soft because they contain a large proportion of mashed pot...

Zarela Martinez is chef-owner of Zarela Restaurant in New York City and author of Food From My Heart (Macmillan), whe...

Alfred Portale, the chef-owner of New York City's Gotham Bar and Grill, says, "My earliest memory of my mothe...

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