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"We get these crazy organic pears that are ugly as sin," says Tory Miller of the Moon-glow variety he uses throughout...

This simple, elegant recipe combines three foods that Gwyneth Paltrow adores: fresh spring asparagus, tons of Parmesa...

Chef Way David Myers serves raw diver scallops with yuzu, fresh wasabi and dashi gelée. Easy Way Home cooks can...

At San Francisco's Saison, chef Joshua Skenes slowly roasts various brassicas (plants in the mustard family, like bro...

Chef Way: Bouley serves eggs en cocotte with three purees—fennel, sunchoke and polenta—plus Comté foam. Easy Wa...

In Morocco, the mountains of the Middle Atlas region are the only source for trout. "It's so high up, you can go skii...

"My fiancée, Jori Jayne Emde, makes a lot of kimchi, and she brings it down to St. John every time we go," says ...

Chef Daniel Patterson conceived of this unconventional method for making eggs: He beats the eggs, cooks them quickly ...

At The French Laundry in Napa Valley, chef Thomas Keller serves this dish with an orange gelée flavored with Esp...

Molokhia gets its name from a dark leafy green of the same name. Also known as Jew’s mallow, it develops an okra-like...

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