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Chef Ludo Lefebvre has a clever way to bake snails in his fantastic, garlicky herb butter: He nestles the shells in a...

Chef Jamie Malone roasts beets in vinegar so they’re sweet and tangy all the way through, as if they were dressed fro...

The trick to this amazingly delicious steak by F&W’s Kay Chun is basting it with garlicky anchovy butter while it...

Chef Ludo Lefebvre uses the pungent, soft cow-milk cheese Époisses to flavor this delicious tart. He adds ham an...

Chef Allison Jenkins uses a combination of whole milk, buttermilk and cream to make her ricotta luscious and creamy. ...

This Spanish-inspired pasta from chef Kyle Bailey is rich and complex-tasting, thanks to a sauce made from chicken br...

Gabriel Rucker cooks all kinds of game birds. Here, he pairs squab with a fresh tomato vinaigrette and orzo in a spic...

Fresh ricotta is not only a delicious and versatile cheese, but also surprisingly easy to make. Andrew Zimmern likes ...

These elegant stuffed artichokes are from Erik Anderson, an F&W Best New Chef 2012. To make this dish vegetarian,...

Whole quail is especially good for marinating because the little birds pick up so much flavor as they soak. Slidesho...

This simple slaw from Dennis Lee is crunchy, fresh and slightly sweet; it’s the perfect accompaniment to rich meats. ...

“I’m not a vegetarian,” says chef Grant Achatz. “But at home I mainly eat grains and vegetables.” His minimalist slow...

Like many chefs, Eli Sussman enjoys making his own hot sauce. This jalapeño-cilantro version can run from mild t...

Adding pear preserves to this streusel-topped coffee cake makes it especially moist and delicious. Slideshow: More C...

Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. Slideshow: Chicken Liver...

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