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Chef Stéphane Rossillon's fresh take on seafood with spinach stars simply prepared sea scallops and spinach in a...

To give mussels steamed in white wine a North African profile, Hugh Acheson includes the richly seasoned lamb sausage...

Cookbook author and hunter Georgia Pellegrini purees sweet peas into the batter of her delicate mini pancakes, which ...

Blogger Ashley Rodriguez creates a rich, creamy lamb ragù with delicious Greek flavors; it's a total crowd-pleas...

Chilean chef Gerardo Valenzuela highlights local clams by cooking them in a little bit of water just long enough for ...

Hugh Acheson flavors his tender veal meatballs with fennel and smoked chile and serves them with sautéed mustard...

This hearty fork-and-knife dish from Hugh Acheson is perfect for a quick, easy dinner for two or as a starter for fou...

While commonly eaten raw, radishes are also delicious when cooked. In this recipe from her cookbook The Nourished Kit...

For a quick and clever take on a Monte Cristo, Kay Chun griddles ham until it's crisp, then piles it onto fried bread...

A blender makes quick work of this clever harissa sauce, which is spicy and bright and laced with delicious spices. I...

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