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When chef April Bloomfield tried a classic version of vinegar chicken in Lyon, she wished it was tangier. So, back ho...
Hugue Dufour makes a pork broth for his French onion soup using bacon for smokiness and a pig's foot for richness. Om...
Although garlic is available year-round, fresh summer garlic has large cloves that are especially sweet and juicy. To...
Jacques Pépin loves to serve this delicate apple tart as a buffet dessert, since it's beautiful, easy to slice a...
At Portland, Oregon's Little Bird, Gabriel Rucker (an F&W Best New Chef 2007) tweaks French dishes like céle...
While restaurants traditionally make the buttery, orange-flavored sauce for this famous dessert tableside from start ...
Chef Way Alain Ducasse cooks mussels, then removes the top half of each shell before serving them with haddock and a ...
Because a single duck rarely has enough meat to feed more than two or three people, Jacques Pépin prepares two d...
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