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Roasting citrus makes it more intense and fragrant. Justin Chapple adds bay leaves and lemons to his roasting pan to ...

For extra richness, finish these tender slices of roast pork with a spoonful of flavorful garlic-parmesan cooking liq...

This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts. Slidesh...

F&W’s Kay Chun roasts whole maitake (a.k.a. hen-of-the-woods) mushrooms with briny seaweed butter until they’re c...

These poached pears from star chef Ludo Lefebvre get gorgeous color and flavor from the beet-juice-spiked syrup they’...

To dress up baked potatoes, F&W’s Kay Chun tops them with buttery mushrooms and melty cheese. Slideshow: Potatoes

Chef Allison Jenkins makes her own ultra-creamy ricotta (you can also use store-bought), then adds different toppings...

Overnight marinating and slow cooking give this goulash deeply savory, complex flavors. Philadelphia chef Jeremy Nole...

The key to this quintessential comfort food is the phenomenal broth. To make it so delicious, chef Ludo Lefebvre uses...

Chef Linton Hopkins is a champion of Southern tradition. For this dish, he slow-braises lamb shoulder until succulent...

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