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This salad, inspired by the Los Angeles chefs Brigit Legere Binns has worked with, is simple and elegant with complex...

These crisp, delectable chips, which have more vegetable flavor and a lot less oil than commercial versions, cook qui...

Flavors at once rich and intense, subtle and simple come from the kitchen of smiling, bright-faced Pina Borgiovanni, ...

Your butcher can french the racks—scrape the rib bones clean of meat, fat and gristle—for you.

A former colleague, the late Anthony Delgado, gave Marcia Kiesel this delicious recipe.

One wintry night in February several years ago, at Guy Savoy's restaurant in Paris, Patricia Wells was introduced to ...

Patricia Wells first sampled this wonderfully fragrant Provençal daube on the narrow first-floor terrace of Le V...

For a sweeter flavor, wrap the beets in foil and bake in a 350° oven for about 45 minutes instead of boiling the...

Carina Jost, Renaissance pastry chef, accents this decadent chocolate dessert with an airy Champagne-spiked sabayon.

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