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This puffy, custardy pudding is like eggs, bacon and French toast, all in one dish. It’s also superb the next day. Zo...

Cooking pieces of lamb shoulder in a superhot cast-iron skillet makes them wonderfully browned and tender. Slideshow...

Grace Parisi uses packaged biscuit dough and thick-cut smoky bacon to reconfigure the classic pork-filled street foo...

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a dist...

Kyle Bailey makes these cheese-stuffed “Juicy Lucy” burgers with a custom blend of ground rib eye steak and pork fatb...

It’s hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel f...

This delicious popcorn is coated in a ranch-flavored seasoning made with buttermilk powder, onion powder and more. S...

This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the gar...

If you’re not sure how to remove the squab breasts, ask your butcher to do it for you. The elegant flavors make it p...

Scott Boggs serves this salad with the rich, salty Toussaint cheese but it is equally delicious with Parmigiano-Reggi...

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