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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 ...

Tofu doesn't sound like a reasonable substitute for steak, but when it's pressed until firm, then glazed with a sweet...

When he was a child and spent summers on Martha's Vineyard, Shea Gallante loved lobster rolls. For this version, he d...

The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a s...

Bradley Ogden's chicken sandwich is deliciously over the top. He marinates the chicken in mustard and vinegar, fries ...

Jeremy Jackson's rendition of Iowa's famous pork tenderloin sandwiches showcases another state classic, Maytag blue c...

Charles Phan thinks these French-Vietnamese sandwiches, banh mi, "are fusion food at its best." This particular recip...

Carrie Dove has spent many summers in Jackson Hole, Wyoming, where the Betty Rock Cafe made sandwiches that inspired ...

In his reinterpretation of the classic Provençal seafood stew bouillabaisse, Aaron Whitcomb piles seared fish fi...

Garam masala is an Indian spice mix that can include up to 12 different ingredients, such as cinnamon, clove, cardamo...

A fast, easy homemade pimiento spread adds a little kick to the gooey cheddar filling in this clever version of grill...

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