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Celebrity chef Curtis Stone makes his delicious pasta sauce by braising duck legs in white wine with dried porcini, p...

Pork belly, with its signature strips of fat, is an unusual and delicious choice for the carnitas here. The key to ba...

Lamb necks, an underappreciated cut, are fantastic when braised, such as in this homey stew from Boston chef Tony Maw...

To go with his tender braised short ribs, Hugh Acheson puts a spin on the classic Southern side of collard greens by ...

While most meat is put on the grill raw, these intensely flavorful Mexican beef short ribs from chef Roberto Santiba&...

Artichokes are a major crop in Puglia, and in this dish from Ylenia Sambati. They’re wine-braised with simple rolled ...

For extra richness, finish these tender slices of roast pork with a spoonful of flavorful garlic-parmesan cooking liq...

This Spanish-inspired pasta from chef Kyle Bailey is rich and complex-tasting, thanks to a sauce made from chicken br...

This simple side from chef Dylan Fultineer is delicious with rich seafood dishes. Tuscan kale is less bitter and more...

Inspired by his grandmother, chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mo...

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