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This recipe comes from Barbara Lynch, the chef at Boston's No. 9 Park. She and her business partner, Garrett Harker, ...

The longer these pickles sit, the spicier they get. If you prefer a milder version, remove the seeds from the chiles ...

As an unconventional accompaniment to his juicy grilled chicken, Thomas Keller likes to serve pickled pearl onions, w...

This hors d'oeuvre is a Louisiana riff on traditional French chicken liver pâté. The Rushings create a ...

Suzanne Goin borrowed this recipe from Brian Wolff, her sous-chef at Lucques and a compulsive pickler. The piquant ra...

Mateo Granados comes from a long line of butchers on his father's side. When his father had lamb to spare, his mother...

Douglas Keane tasted tamarind for the first time in 1997, in an Asian-inflected dish created by chef Gray Kunz at New...

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