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Thick-cut potato chips in this crust stay more crispy than the standard kind. Salt-and-pepper is delicious here, but ...
This vibrant catfish salad with mint, dill, cilantro and a spicy lime dressing is served with a bowl of raw vegetable...
In this fun twist on the classic Italian dish veal Milanese (a pounded, breaded and fried veal cutlet), Marcelo Betan...
To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, cal...
This aromatic chicken cooked with arugula, watercress and romaine lettuce makes a great one-skillet meal. Slideshow:...
Chef Jesse Cruz serves these juicy dumplings with a citrus-soy dipping sauce and edamame-avocado puree. But the shrim...
In this unusual dish from chef Marcelo Betancourt, beets are boiled skin-on until cooked through, then lightly flatte...
New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, p...
No shucking necessary: Once the oysters open on the grill, simply top them with David Kinch’s smoky, tangy butter. S...
Goat cheese fans will love the tang that the cheese adds to this sweet and luscious gratin, with its crispy topping. ...
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