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This pasta gets its silky texture and lush flavor not from cream but from Camembert. Laura Werlin says that it's easi...
Chef Way At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with ...
Chef Way Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. ...
Paprika adds smoky flavor to this super-creamy dish that includes Fontina, cheddar and mascarpone. Cheese crisps repl...
Chef Douglas Keane of Cyrus restaurant in Healdsburg, California, and an F&W Best New Chef 2006 creates a quick but f...
While Parmigiano-Reggiano is wonderful in this simple pasta dish, Tory Miller prefers to use Wisconsin's own SarV...
At the Greenhouse Tavern, chef Jonathon Sawyer makes a lamb-shank ravioli with homemade pasta and a filling of braise...
Paul Grieco of Terroir in Manhattan is one of the few sommeliers to serve wines from Sicily's Frank Cornelissen, ...
The perfect match for this creamy cavatelli-and-mussels dish: Muscadet, a coastal wine that's superb with shellfish.
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