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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...

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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