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Chef Tetsu Yahagi bastes this pork shoulder with a mix of honey, soy sauce and meaty demiglace, forming a glaze that ...

Chef Owen Kenworthy makes these individual molten chocolate cakes with a little bit of flour to hold the batter toget...

This terrific, wine-friendly salad features a mix of persimmons, radishes, scallions and butter lettuce tossed with a...

Richard Betts is an avid mushroom forager: "Mushrooms are a great expression of terroir, just like wine is." Using a ...

Chef Suzanne Goin adores the straightforward flavors in this vegetarian dish: the sautéed mushrooms and greens a...

Richard Betts became an expert at frying squash and sage leaves when he lived in Tuscany 20 years ago, using a batter...

With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili. Slid...

"Brining introduces flavor that penetrates to the bone," says chef Ken Oringer. "And, because brining adds moisture, ...

These sweet and tangy parfaits layer crisp, chewy meringue with velvety lemon curd, whipped cream and tart raspberrie...

Dressing up rice pilaf with carrots, salted pumpkin seeds and roasted almonds gives it fantastic crunch, as well as l...

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