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Montreal chef Louis-Philippe Riel is a genius at building dishes with contrasting textures, temperatures and flavors....

This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a...

These crispy (feuilletine flakes), crunchy (corn flakes), nutty (toasted hazelnuts and pistachios) and chewy (golden ...

Author Patricia Wells packs a tangy goat cheese log with fresh herb sprigs before being covered with olive oil. Bonus...

Roasted carrots and raw avocados are an unexpected, if increasingly popular, combination. The grapefruit dressing add...

These deeply flavorful carrots are cooked in chicken stock until tender, then simmered with maple syrup so they're we...

This delicious roasted-tomato vinaigrette is enhanced with blue cheese, which makes the dressing extra-thick and rich...

For the lemongrass sauce here, chef José Manuel Miguel softens the chopped inner bulb in butter with shallots an...

To make these delicious, grilled pork skewers, chef Kris Yenbamroong briefly marinates strips of pork shoulder in coc...

This incredibly quick and easy dish from New Orleans chef Donald Link's Down South cookbook features tuna steaks poac...

While most recipes simply call for boiling or roasting beets, the salt-roasting method here is chef Ashley Christense...

For this simple kale dish, the chopped leaves are cooked in garlic-and-chile-spiked oil until just wilted, then garni...

This vegetarian risotto is enriched with a flavorful broccoli rabe that's stirred in before serving. The method is a ...

While this tasty little potted ham can be eaten right away, it's also an excellent make-ahead party dish that can sit...

Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish....

Steamed mustard greens are tossed with sambal matah, a raw Balinese sauce made with shallots and lemongrass. It's fra...

Unlike sweet butter, which is made from fresh cream, European-style cultured butter is made by adding live cultures i...

Chef Kuniko Yagi cooks these tender, crispy rice balls on the grill but they are also perfect made in a grill pan. S...

Dave Chang first made this recipe at a food conference in Copenhagen, when he had very little to work with. He simmer...

Fregola (toasted Sardinian pasta) has an appealing texture in this tasty dish, where it's combined with smoky paprika...

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