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Turkish pit masters devised an ingenious "divide and conquer" approach to shish kebabs: They grill the meat a...
This recipe is an adaptation of a very traditional Acadian dish, also known as pâte à la râpure (grate...
This pasta dish is made with a tasty vegetable stock that's simmered with saffron. It's easy to make with veg...
At Manka's Inverness Lodge, in Inverness, California, chef Daniel DeLong uses local wild stringing nettles to give a ...
By using arctic char instead of the more common salmon for his silky, slightly sweet gravlax and by serving it with a...
Massimo Bottura transforms this popular drink into a jellied appetizer that's to be eaten with a spoon. He makes his ...
This recipe from superstar chef Massimo Bottura is simpler than the food he now cooks at his avant-garde three-star M...
This homey custard tart, redolent of cinnamon and brown sugar, tastes best when it's still warm from the oven and ser...
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