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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 ...

What goes better with lamb than vibrant spices, such as coriander, cumin and curry? Here Eric Lecerf presents one of ...

Braised meats have recently become increasingly popular among Parisian chefs. Rare lamb, rosy pork and duck with a to...

Grandma's Country Restaurant • March 1999

Grandma's Pies and Restaurant is where families in Albany, New York, eat when they want the kind of food that Mom...

In India, where rice is an exalted grain, the biryani is an exalted rice dish. It's typically served at weddings and ...

Brisket, a cut of meat popular with Eastern European Jews, has great flavor but needs to be tenderized by slow cookin...

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