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

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

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

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

This recipe is proof that a well-stocked pantry is all it takes to make canned chickpeas taste amazing. For a Middle ...

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

Roasting cherry tomatoes in a mix of miso, ginger, sesame, lime juice and honey creates a tangy, bright sauce for sob...

This simple mango sauce from ice cream genius Jeni Britton Bauer is made by cooking pureed mango with sugar and just ...

Hake is a member of the same fish family as cod and haddock, and like them, it's white, flaky, lean and mild. Poachin...

Known as tagliatelle all'aglione in Tuscany, this dish is named for the generous amount of garlic (aglio in Italian) ...

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