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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...

The leek, like its relatives onion and garlic, is generally used to flavor other foods. José Andrés feels t...

This ingenious method of cooking capon (an extremely large male chicken) involves poaching the bird in chicken stock ...

Chef Way Pino Maffeo uses both green and white asparagus, topped with a sweet-spicy vinaigrette flavored with kalaman...

These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs ...

The Good News The simple poaching-in-a-bag technique used to cook this omega-3-rich salmon eliminates the need for ex...

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