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Chef Bryant Ng uses a salted duck egg yolk in his sauce for grilled asparagus. Home cooks can get the same delicious ...

“When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were...

L.A. chef Wolfgang Puck operates the restaurant and bar at London’s 45 Park Lane, where this tequila, cucumber and ba...

Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves...

Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simm...

This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuce...

Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail.

This grilled lamb is Silvena Rowe’s signature dish at Quince in London. It can be set out on a buffet, or sliced and ...

In Brazil, cooks make feijoada—the national dish of stewed, smoked meats and black beans—with dried beef called carne...

Dave Kwiatkowski of The Sugar House creates this variation on an old-fashioned by swapping gin for the whiskey. A spl...

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