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Plus: Ultimate Thanksgiving Guide

In classic French cuisine, when the sauce for wine-braised boar or venison is flavored with red currant jelly and cre...

Bruno Paillard's wife, Marie, uses a homemade lemon confit in this Moroccan-inspired dish, macerating whole organ...

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This chicken represents everything Nadia Roden likes about her mother's cooking: sweetness mixed with spices and ...

This is Russ Pillar's modern take on his grandmother's recipe. He experimented with a mix of spices and unexp...

You can buy rich veal stock in the freezer section of many supermarkets.

Hard cider, an Asturian specialty, is sweet apple cider that has been allowed to ferment. Hard ciders are generally s...

Plus: More Chicken Recipes and Tips

At 5 Ninth, Zak Pelaccio makes this dish with suckling pig, not pork shoulder, but "basically," he says, "...

Plus: Amazing Fish Recipes and Techniques

The area around Ancona, capital of Le Marche, is known for its corbezzolo honey, which has a slightly bitter finish t...

This beautiful, light-green puree adds a sweet and pleasantly sharp note to the holiday feast.

Mario Batali calls lamb braised in milk "absolute poetry," especially when it's flavored with a scattering of fennel ...

Plus: Ultimate Thanksgiving Guide Plus: More Vegetable Recipes and Tips

Clark Lewis chef Tommy Habetz usually braises and shreds oxtail for this juicy sandwich. Store bought roast beef or m...

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