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Because it's not overly sweet or rich, this dessert—a cross between a coarse-textured flourless nut cake and...

The home cooks of Nice stuff their cannelloni with leftover daube and greens and spread their own tomato sauce on top...

The French have taken the aromatic and deeply flavored Moroccan tagine and adapted it to their own taste. Daniel Gour...

Chewy pearl barley gives this potato-cake accompaniment a lovely texture. Plus: More Vegetable Recipes and Tips

When Ralph and Ricky Lauren dine at his Chicago restaurant, RL, she likes him to order the Milanese veal off the menu...

Robert Duvall's love of crab cakes stems from his childhood in Annapolis, Maryland, where crab is required eating. Wh...

When they're both in Paris, Johnny Depp and John Malkovich often drop in together at Man Ray. They have a ritual:...

As tradition dictates, René Becker bakes this bread in coffee cans to produce loaves that slice into rounds. The...

At Michael Jordan's The Steak House N.Y.C., chef David Walzog spikes the creamy spinach with truffle oil and black tr...

Like their famous store-bought cousins, these rich little cream-filled cookies can be eaten whole or gently pulled ap...

A fishmonger can bone the salmon steaks, or you can use 1 1/2 pounds of fillet sliced into 1/2-inch-thick scallops.

This Mortimer's classic is a hybrid of a Cobb salad and a chopped salad.

For the ultimate crispy fried chicken recipe, we turned to Scott Peacock, the chef at Watershed in Decatur, Georgia, ...

When Michael Jordan and chef David Walzog were working on the menu for Michael Jordan's The Steak House N.Y.C. in Man...

Ketchup is the mystery ingredient in the complexly flavored sauce for chef Jean-Georges Vongerichten's sublime cod an...

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