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Texture is key to the terrific BLT Suzanne Goin serves at Lucques in Los Angeles. She bakes rather than fries the bac...

Charles Phan, the chef and owner of San Francisco's The Slanted Door, models his pork burgers topped with pickled...

The model for these diminutive hors d'oeuvres is the hefty baguette sandwiches at one of Zak Pelaccio's favor...

This recipe comes from Barbara Lynch, the chef at Boston's No. 9 Park. She and her business partner, Garrett Harker, ...

Clark Lewis chef Tommy Habetz usually braises and shreds oxtail for this juicy sandwich. Store bought roast beef or m...

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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 ...

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