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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...

Plus: More Vegetable Recipes and Tips

Plus: F&W's Thanksgiving Guide

This fruity compote can also be served with pancakes or waffles or even as a topping for angel food cake. If mangoes ...

Be sure to use ground turkey breast meat and not a combination of ground light and dark meat, which has substantially...

Serve with watercress, raw spinach, steamed potatoes, or grilled white-fleshed fish.

To make two meals at once, cook extra tuna steaks and turn them into a salad for sandwiches.

Serve with watercress, raw spinach, Boston or romaine lettuce or cabbage slaw.

A little of a strongly flavored, rich-tasting ingredient, such as goat cheese or miso, balances the tart edge in a lo...

Serve with arugula, mesclun, raw spinach, cabbage slaw or fennel slaw.

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