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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...

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

Chef Stéphane Rossillon's fresh take on seafood with spinach stars simply prepared sea scallops and spinach in a...

Blogger Ashley Rodriguez creates a rich, creamy lamb ragù with delicious Greek flavors; it's a total crowd-pleas...

Joanne Chang makes her moist, lemony, fresh-tasting cupcakes with honey instead of refined sugar, which keeps the swe...

Chef Will Torres first grills his flatbreads for great charred flavor, then finishes by cooking in the oven at the la...

Hugh Acheson flavors his tender veal meatballs with fennel and smoked chile and serves them with sautéed mustard...

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

It's worth taking the time to brine High Acheson's tender pork dish overnight, since the brine imparts tangy, sweet f...

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