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Vitaly Paley, the chef and owner of Paley's Place, created this deliciously indulgent version of the classic tuna mel...

This is an ingenious way to transform packaged garlic bread: Scrape out the garlic butter inside each roll, then spre...

Classic eastern North Carolina barbecue sauce has a vinegar—not a tomato—base. It's delicious tossed wi...

Although nearly all of the ingredients used at LuLu Petite come from California, executive chef John Hennigan says th...

Moroccan cuisine is known for lamb, not beef, but Grace Parisi loves the way a Moroccan spice rub tastes with a good,...

Chef Way David Burke prepares what he calls "the world's smallest meat loafs" hors d'oeuvres-style, o...

Challenged to invent a sandwich during Top Chef, Harold Dieterle came up with this unexpectedly delicious combination...

Over the past decade, young chefs throughout France, like Christophe Emé, have been inspired by the cooking of P...

Chef Way At David Burke's Primehouse, Burke serves three mini beef tenderloin hot dogs, topping each one with a d...

Chef Way A classic Reuben features corned beef and cheese topped with sauerkraut and dripping with Russian dressing. ...

Chef Way In one version of this recipe, David Burke makes a deviled egg salad spiked with hot sauce, mustard and Worc...

Bryant Terry likes adding Cajun flavors, such as crushed red chile pepper, chile powder, garlic and herbs, to his bel...

Tabbouleh is usually served as a side dish, but Joe Vitale transforms it into a very smart and refreshing sandwich fi...

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