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Clams add a delightful briny flavor to this escarole and grilled corn salad, which smacks of summer. Slideshow: Gre...

Chef Brian Lewis of Elm in New Canaan, CT, sends his staff to apprentice at a local farm for 16 hours a month. In ret...

At his L.A. spot, Josef Centeno has done what few chefs do: developed a new kind of sandwich bread. Called the bä...

Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and re...

Using wonton wrappers is a great shortcut for making Mario Batali’s tangy herbed goat cheese ravioli. Slideshow: Perf...

Zesty nut butter and bright herb sauce are the perfect accompaniments for meaty halibut. Slideshow: More Delicious H...

“This type of dressing is in my blood,” Alex Raij says. “It’s like the chimichurri I grew up eating when visiting fam...

At Butcher & Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, incredibly ...

“Kale salads are great with a dressing that relies on cured fish, like anchovies or the salted oysters I make, which ...

At Washington, DC’s year-old, eco-focused Sundevich, all the sandwiches are served on baguettes and named for cities ...

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