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The pork is rubbed with a spice mixture and left to cure overnight in the refrigerator, so plan accordingly. Plus: M...

The batter for these dense chocolate cakes from Vincent Guerithault, of Vincent Guerithault on Camelback in Phoenix, ...

Crème brûlée crusts need to be caramelized quickly. Since most home broilers aren't as hot as those in...

At Mesa Grill in New York City, Wayne Harley Brachman uses the unlikely combination of flour tortillas, mascarpone an...

Jamie Shannon, of Commander's Palace in New Orleans, likes to serve these luxurious, tangy, and sweet flans at ro...

A layer of ground walnuts adds a fresh nutty flavor to Patrick O'Connell's elegant dessert, served at The Inn...

To make four cups of boiled long-grain rice, start with about 1 1/3 cups of raw rice.

Susan Molzan, of The Ruggles Grill in Houston, prefers using a walnut liqueur, such as Nocello, to flavor the filling...

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