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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...

"Robert De Niro likes just about anything that's not complex," says chef Agostino Sciandri of Los Angeles...

Cameron Diaz felt strongly that the menu at her Miami restaurant, Bamb#250;, should reflect the best of Asian food, n...

Plus: More Pork Recipes and Tips

Anya von Bremzen tasted this Japanese-influenced variation of bibimbop in the funky seaside town of Pohang, where the...

Elderflowers come from the elder bush, which grows wild, like a weed. Elderflower concentrate is made from elderflowe...

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