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These crispy seafood pancakes get a spicy tang from the kimchi that’s mixed into the batter. To add more heat to the...

Chef Michael Mina loves beef shanks because the marrow in the bones creates the most delicious braising juices. ...

Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a ...

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

“Deviled eggs are fun because you can dress them up or down,” says Michael Mina, who dresses them up with chopped smo...

Located in the center of the venture-capital universe, the Rosewood Sand Hill Hotel in Menlo Park, California, is th...

“Strozzapreti has a ridge along its length, which helps pick up more of the sauce,” says Michael Mina of this pasta, ...

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

“In Japan I got into all different flours, like roasted soy flour,” says Stella Parks. “Then I thought, Why not use n...

“I am obsessed with the chèvre from Texas’s Pure Luck Farm,” says Laura Sawicki. “I love how well it pairs with ...

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