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Late fall and early winter are the best seasons for celery root. The puree should be made on the day it is served; ot...

Plus: More Pork Recipes and Tips

At Gabrielle in New Orleans, Greg Sonnier stuffs his ducks with onions to keep the meat moist, then roasts them slowl...

Plus: More Vegetable Recipes and Tips

Pomegranate juice tenderizes the meat and gives it a lovely flavor. It's available at health food stores and Middle E...

Piquant shrimp-and-clam-flavored soup loaded with sliced shrimp and leeks and chunks of sweet potato is a decidedly n...

The pork is rubbed with a spice mixture and left to cure overnight in the refrigerator, so plan accordingly. Plus: M...

At Mesa Grill in New York City, Wayne Harley Brachman uses the unlikely combination of flour tortillas, mascarpone an...

Jamie Shannon, of Commander's Palace in New Orleans, likes to serve these luxurious, tangy, and sweet flans at ro...

A layer of ground walnuts adds a fresh nutty flavor to Patrick O'Connell's elegant dessert, served at The Inn...

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