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For a more luxe version of this simple sandwich, replace the chopped capers with 2 teaspoons of white truffle oil. Pl...

Tempeh is a fermented soybean cake with a mild, nutty flavor and texture similar to that of soft tofu. It's a great m...

To make a gooey grilled cheese sandwich, you need a good melting cheese like Mahón; be sure to choose a young se...

This decadent version of French toast, from Jamie West at The Mayflower Inn in Washington, Connecticut, is made with ...

Pork shoulder is a natural cut for barbecue because it becomes amazingly tender and juicy when slow-roasted over low ...

Marcia Kiesel's hero layers prosciutto and mozzarella with tomato, pickled peppers and arugula. An olive relish with ...

Wolfgang Puck of Spago may be the ultimate L.A. chef, but he grew up in Vienna, and the food there is one of his touc...

L.A. chef Suzanne Goin (an F&W Best New Chef 1999) grew up on the healthy flavors of California cooking and embraces ...

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