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According to Jason Denton, owner of the Italian wine bar 'ino, the secret to perfect panini is not overcooking the br...

As a Baltimore native, David Lentz feels strongly about the proper way to cook soft-shells: pan-fried (he hasn't let ...

In Maine you're likely to find lobster rolls served two ways. Innovators prefer a crunchy, tangy and slightly spi...

The big and messy sausage-and-pepper hero is a staple of every Italian American street fair. This neater version—made...

Star Ingredient: Geisha Fancy Smoked Oysters There is nothing more satisfying than a traditional Southern oyster po'b...

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