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Pre-cooking the lobsters for 1 minute makes the job of cutting them in half easier. Alternatively, have your fishmong...

You need thick, firm-fleshed fish fillets to take the heat of pan-roasting; sea bass is ideal because the skin crisps...

This dramatic roast is formed by tying the rib section of a pork loin into a circle, ribs up. The roast's hollow ...

Plumping the prunes in Madeira takes a day or two, but preparing the roast is quick and easy. Plus: More Beef Recipes...

Roasted sweet red peppers complement the tangy goat cheese in this smooth and creamy dip. Serve it with vegetables, t...

This smoky dip goes nicely with pita crisps, vegetables, breadsticks and (best of all) toasted brioche. Plus: More Ap...

Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

To eat one of these delicious oysters on the half shell, drizzle lemon juice on top, then add a drop of hot sauce and...

All-Time Greatest Recipes from Legendary Cooks Julia Child seasoned this roast chicken inside and out by packing sau...

Palmer recommends tender Cervena venison, a high-quality farmed meat from New Zealand. You can substitute other venis...

Plus: More Pork Recipes and Tips

Crisp fish cakes with a tangy roasted red pepper sauce make a satisfying main course for lunch or brunch. Simon Pear...

Meaty leg of lamb gets a fragrant garlic-herb kick from little pockets of stuffing and a sweet tang from the orange j...

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