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Serves 8

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For the final baking, be sure to use a rimmed baking sheet. If you're planning to serve the gratin with roasted l...

Ask your butcher for boneless saddles of lamb with the flanks attached for enclosing the walnut stuffing.

At Magill Estate, Ali Seedsman makes her own coffee ice cream for this dessert, adding a special touch of spice with ...

Plus: Pasta Recipes and Tips

Warm sautéed zucchini slices lightly melt slivers of fresh mozzarella, while a sprinkling of chopped olives adds...

Puerto Rico's island culinary heritage is a wonderful mix of Spanish, African, Taino and more—all of which h...

You can also use this tasty, tangy parsley dressing as a vegetable dip and for a potato or a pasta salad.

Plus: More Appetizer Recipes and Tips

Chef Jacques Pépin remembers well the famous apple tart his mother made every day as a dessert offering in her s...

One holiday Patricia Wells' butcher, Roland Henny, filled her goose with this delicious sausage stuffing, which k...

Not far from Patricia Wells' village in Provence, there's a centuries-old trout farm. The farm smokes its own salmon ...

Plus: More Appetizer Recipes and Tips

In Provence, fennel grows wild along the roadside and easily in the garden. Since it is one of Patricia Wells' favori...

Lemon is one of Patricia Wells' preferred winter flavors, and this rich creamy tart is the perfect ending to a festiv...

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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.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.