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Chef Hugh Acheson creates a luxurious version of a classic Mexican stew. Slideshow: Hearty Stews

Chef Michael Chiarello takes inspiration from ancient Tuscany for this new-old, communal-eating experience. Slidesho...

Chef Michael Tusk uses porcini in two forms in this velvety soup. He blends dried ones with chestnuts for a deep laye...

While author Luke Barr's research shows that Julia Child prepared a roast goose stuffed with pork, prunes and chestnu...

Chef Ignacio Mattos arranges crisp chicken thighs on a velvety hummus made from dried fava beans, not chickpeas. Sli...

This chicken has the best skin: It's nicely spiced and super-crispy. The cilantro relish served alongside gets vibran...

"Lettuce is one of my favorite foods—people laugh at me because of it," says Cathy Waterman. She loves to eat it in a...

Cooked quinoa punches up these juicy giant meatballs, which are flavored with Parmigiano cheese, parsley and garlic a...

Marjorie Taylor adapted this creamy veal stew from Julia Child's Mastering the Art of French Cooking. She emphasizes ...

Like its meaty cousin, beef bourguignon, oeufs en meurette features a rich red wine sauce with a garnish of sauté...

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