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At Maison Troisgros in France, Garrett Weber-Gale learned how to cook steak in a pan, which helps retain the juices. ...

Adding butternut squash and spices is a lovely way to jazz up rice. Slideshow: Great Butternut Squash Recipes

Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle...

There’s a saying in Italy that one should never tell a farmer just how good his cheese and pears taste together (pres...

Inspired by a potato gratin at Restaurant Daniel in New York City, this creamy—but creamless—recipe gets great flavor...

Paola Budel, the chef at Mazzorbo, Italy's Ristorante Ostello, updates linguine with clams by using pasta made with k...

Buying beets with the beet greens still attached is like getting two ingredients in one. To turn them into this fabul...

According to Yotam Ottolenghi, everyone in Jerusalem eats chopped-vegetable salads with whatever else they’re having....

At Noma restaurant in Copenhagen, Garrett Weber-Gale tried a horseradish “snow,” and the flavor stuck with him. Here,...

Marcia Kiesel ekes out every bit of flavor from the shrimp here, both by serving them whole and by sautéing the ...

This unusual combination of crisp sugar snap peas, tender squid and salty pancetta requires just 10 minutes on the st...

“Italians really appreciate bitter flavors, so I wanted to include them in this pizza,” says Olympic swimmer Garrett ...

Beets have a strong presence in the cuisine of almost every ethnic group in Jerusalem, Yotam Ottolenghi explains. The...

This is a quick and satisfying little “sandwich” of apples that’s great to wrap up and take on the go. Slideshow: De...

These soufflés collapse gracefully in their molds, so there’s no need to rush them to the table; they are more l...

For his light, simple salad, chef Matthew Accarrino of San Francisco’s SPQR mixes grapefruit and orange segments with...

Poaching salmon in wine gives it a lovely flavor; using the poaching liquid to make a vinaigrette is a delicious way ...

In the relatively brief time it takes for the veal chunks to become fork-tender in a pressure cooker (25 minutes vers...

Dried beans are one of the best things to prepare in a pressure cooker: After a 30-minute quick-soak, the beans becom...

This delicious, all-purpose marinara sauce is useful in a variety of recipes. F&W editors love this marinara sauc...

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