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Choose the smallest artichokes you can find; the truly small ones have no choke to speak of and can be served whole.

These individual baked Alaskas are made in tartlet molds with a chocolate cookie crumb crust. Serve them with warm ch...

Using cookie cutters, you can make wonderful, whimsical marshmallow cut-outs. Here the mixture is thinly spread in a ...

Rinsing and soaking the rice ensures perfectly cooked grains. If you have leftover cooked long-grain white rice, you ...

Plus: More Soup Recipes and Tips

Serve any leftover parsley-flecked butter with roasted chicken or baked potatoes.

For carving tableside, leg of lamb looks best if the shank bone is left in. For the stuffing, use country-style white...

In this recipe, glazing beef with Cognac gives it a rich flavor and seals in juices.Plus: More Beef Recipes and Tips

André Soltner, chef-owner of Manhattan's famed Lutèce restaurant for 33 years, calls his mother's Tarte aux...

For a simpler stuffing, fill each wonton skin with three small whole raspberries.Plus: More Dessert Recipes and Tips

Traditionally escabeche is made by pickling fried fish. Chef Allen Susser's quick version features sautéed s...

Plus: More Seafood Recipes and Tips

"My mother is very inventive in the kitchen," says Jessica B. Harris, a cookbook author based in New York City. "I le...

Sweet roasted garlic cloves and smoky, fruity chutney spice up these simple grilled chicken breasts. Reserve any left...

Alfred Portale, the chef-owner of New York City's Gotham Bar and Grill, says, "My earliest memory of my mothe...

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