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This entertainingly garish recipe (it has a topping of black olives, sprouts and sliced avocado) is Peru's version of...

A waitress for 16 years at the Fisherman's Friend Restaurant in Stonington, Maine, Diana Santospago (now the innk...

The Good News Chef Kevin Graham rolls up trout fillets and poaches them in a delicate white-wine broth flavored with ...

It's hard to go wrong with a recipe that features oozing soft-poached eggs, warm polenta and gooey, salty cheese. Mor...

"Brazilians eat rich and heavy," Eric Ripert says. "I wanted something light and healthy." His idea w...

Tasmanian pepper berries are dark purple, with a lovely sweetness followed by a pungent kick. Jing Tio enjoys using t...

Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great plea...

Pastry chef Koa Duncan of Los Angeles's Water Grill is incredibly creative. She's also remarkably persistent: Working...

Nan McEvoy created this salad after falling in love with the incredible olive oil-poached tuna prepared by her friend...

A cookbook published in 1669 called The Closet of Sir Kenelm Digby Knight Opened inspired Dennis Leary to make blancm...

Nina Planck believes in eating "real" food in its purest, least-processed state, including unpasteurized whole milk w...

Eleven Madison Park chef Daniel Humm makes this elegant salad with plump golden raisins and thin slices of beet and a...

Chef Gabriel Kreuther of The Modern serves this silky olive oil-poached salmon with a hot, fragrant horseradish broth.

"You'd think salmon is so rich you wouldn't want a butter sauce with it," Marcia Kiesel says. "But beurre blanc is co...

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