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Gérard Agu's butcher shop opens onto Nice's outdoor market. The Niçois who shop there make their be...

This easy but intensely flavored dish was created by Santa Maria de Guadalupe Armenta, a stellar cook in the town of ...

The tangy oranges in this dish blend with the sweet Muscatel wine to create a Spanish sweet-and-sour chicken.

Short ribs are Korea's national meat; they turn up on the grill, in long-simmered soups and in this soul-warming,...

Claudia Roden's family, which was originally from Syria, always served this sweet-and-sour Syrian recipe at picni...

Charles Dale coaxes maximum flavor from the ingredients in this simple recipe by slowly cooking everything together i...

James Villas, author of My Mother's Southern Entertaining (Morrow), can serve this homey chicken to company even ...

Emeril Lagasse uses boneless short ribs for this dish. The butcher at any market will remove the ribs for you. Plus:...

You'll find the richly flavored rib end of a whole loin of pork at most supermarkets. It will have six small rib bone...

When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one...

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