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Mateo Granados comes from a long line of butchers on his father's side. When his father had lamb to spare, his mother...

For Michael Psilakis, macaronia ("pasta") has always meant chicken stewed with spaghetti, tomatoes, cinnamon,...

Paul Kahan is a big fan of chicken thighs because they have so much flavor and are so inexpensive—the best of both wo...

Christophe Emé's mother, Maryvonne, raised rabbits and ducks as well as chickens in their backyard. He remem...

Jacques Pépin's take on chicken and rice is made with sweet, pungent and richly flavored dried mulato chiles...

Pork shanks, which come from the front leg of the pig, can be chewy when cooked incorrectly. When prepared properly, ...

Chef Way In his book Braise, Daniel Boulud braises duck legs for several hours until they are meltingly tender and in...

In keeping with its rustic decor of sheep bells and weaving shuttles, the cooking at the restaurant Náoussaiiko ...

Marcia Kiesel added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy.".

This wonderfully simple, slow-cooked dish from chef and owner Mike Davis of 26brix in Walla Walla, Washington, gets a...

For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shall...

Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled o...

Chef Way Andrew Carmellini prepares this dish with homemade bread crumbs and hard-to-find Sicilian oregano. Easy Way ...

Barbara Lynch simmers baby artichokes in an aromatic white wine broth, then stuffs them with a juicy crab salad for a...

Chef Way Andrew Carmellini brines chicken, then dries it for a few hours in the refrigerator. He stews the bird in a ...

The compote served with this ham is ridiculously simple: The apples and onion cook along with the ham in the same roa...

Scott Dolich, the chef and owner of Portland, Oregon's Park Kitchen restaurant and an F&W Best New Chef 2004, loves b...

Osso buco translates as "hole in the bone," referring to the delectable marrow in the center of the veal shan...

At Five Points in Manhattan, the last thing chef and owner Marc Meyer cooks every night is the next day's pot roast. ...

Ming Tsai, chef at Blue Ginger in Wellesley, Massachusetts, and host of Simply Ming on PBS, experienced the power of ...

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