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Large shrimp make this a knife-and-fork stew. Melissa Clark spreads a garlicky French rouille on toasts for dipping i...
Instead of serving this luxurious stew with oyster crackers, Jeremy Sewall brushes brown bread with rosemary butter, ...
Josh Kilmer-Purcell and Brent Ridge make yogurt from the goat milk produced on the Beekman farm. They blend the tangy...
Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variet...
Chef Jason Franey of Seattle's Canlis makes this sweet and tangy summer soup by marinating fresh peaches overnigh...
Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and ...
Chef Way David Myers garnishes his chowder with an edible still life of clams, mushrooms, dried seaweed and crisp mit...
"Ask anyone on my staff their favorite summer dish, and they'll tell you it's this one," says Hoss Za...
"On the Greek island of Kalymnos, fishermen make a stew with shellfish, whole fish, lemon, onion and water," says And...
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