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In this recipe, glazing beef with Cognac gives it a rich flavor and seals in juices.Plus: More Beef Recipes and Tips

This rich-tasting, cheesy, yet low-fat dish can be made with regular as well as coarse cornmeal; just don't use fine ...

Mark Miller, chef-owner of the original Coyote Cafe in Santa Fe, two others in Las Vegas and Austin, and Red Sage in ...

Eileen Yin-Fei Lo teaches Chinese cooking at the China Institute in New York City and writes extensively on Chinese c...

Chef Vincent Guerithault makes his unusual taco towers by filling tortillas with earthy Provençal vegetables and...

Cooking at high heat tends to accentuate the bitterness of radicchio; to mitigate the astringency, replace half of th...

The sweet licorice flavor of aniseed or fennel seeds adds depth to pork. For the sauce, look for dried figs that are ...

"My mother is very inventive in the kitchen," says Jessica B. Harris, a cookbook author based in New York City. "I le...

This recipe uses the rendered fat from crisped bacon for sautéing. You can substitute olive oil. Slideshows: Mo...

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