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Marinating the chicken overnight deepens the flavor considerably. Plus: More Chicken Recipes and Tips

When chef Umberto Creatini is cooking for Nicoló Incisa Della Rocchetta, he braises the meat in the marchese's w...

This wonderfully rich and savory giblet gravy is flavored with cloves, thyme and a hit of brandy. It's perfect for Th...

These melt-in-your-mouth veal shanks are brushed with their sauce and glazed in the oven just before serving.

Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

This hearty stew substitutes duck for the classic hare, so that it remains full of rich flavor but without the gamy t...

Lasagnette ricce is a long, thin pasta with curly edges. If the lightly cured cotechino sausages called for below are...

This shredded meat stew, called a carbonada, is flavored with scallions and pancetta and is served in large pumpkins....

This recipe is a blueprint for any cut of meat that benefits from slow cooking: shank, shoulder, short ribs, butt. Th...

These beautifully seasoned carrots were on the menu when Benôit Guichard reopened Jamin. The chef's secret w...

Najwa Rawda is a Lebanese home cook of wonderful elegance and sophistication—she shops on Madison Avenue almost ...

The first things most people think of when they hear North Carolina is college basketball, but there is also the homi...

Benoît Guichard is the king of braising. At his Paris restaurant, Jamin, he loves to cook all-manner of slow-coo...

This dish is entirely unlike North African couscous. In the first place, the grains are quite large, more like small ...

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