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Hugh Acheson puts farro to good use here by combining it with chorizo, then topping the dish with a surprise combinat...

This simple, smart recipe uses the ingredients in a classic muffuletta sandwich (salami, ham, provolone, roasted pepp...

Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes. ...

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

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

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

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

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...

Known as tagliatelle all'aglione in Tuscany, this dish is named for the generous amount of garlic (aglio in Italian) ...

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