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In this supereasy duck dish, Hugh Acheson says the trick to getting crispy duck skin is dry-brining the bird: seasoni...

When farmers' markets are in full swing, cookbook author and hunter Georgia Pellegrini loves making these jumbo sugar...

Lamb necks, an underappreciated cut, are fantastic when braised, such as in this homey stew from Boston chef Tony Maw...

With this sandwich, chef Todd Ginsberg proves that vegetarian versions of classic meat dishes can sometimes be just a...

This roast leg of lamb is rubbed with the classic combo of rosemary and garlic, but gets an unexpected twist with the...

Jayson Woodbridge uses wild fennel for this tangy, crunchy salad, but regular supermarket fennel works perfectly well...

Chef Gerardo Valenzuela uses seafood in dishes that can pair beautifully with whites and reds. Slideshow: More Salmo...

These savory muffins have a perfectly crisp crust and a cheesy, fluffy interior; they can also be downsized to mini m...

While shortbread is most often served as a sweet, this clever version transforms it into a savory biscuit that's rich...

A blender makes quick work of this clever harissa sauce, which is spicy and bright and laced with delicious spices. I...

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