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Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wi...

For this fast twist on pasta cacio e pepe (with cheese and pepper), F&W’s Kay Chun replaces the noodles with kale...

This rich braise is sweet, smoky and pleasantly bitter all at once. It comes from a Food52 member with the screen nam...

Star chef Tom Colicchio uses both apple cider and apple cider vinegar to braise cabbage wedges so they’re fruity and ...

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