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This fantastic salad combines cucumbers with two types of miso, toasted sesame and pine nuts. Be sure to use firm and...
This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong’s Yardbird. After being battered and frie...
“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread,...
This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one am...
At Hong Kong’s Yardbird, the cooks don’t just cut up chicken thighs to skewer for yakitori: They separate the meat in...
The technique chef Matt Abergel uses to cook this glossy, sticky vegetarian rice dish mimics one that Japanese chef M...
This rustic salad, made with toasted bread tossed in a rich Champagne-vinegar dressing, is meant to be a bed on which...
Kyle Bailey makes these cheese-stuffed “Juicy Lucy” burgers with a custom blend of ground rib eye steak and pork fatb...
If you’re not sure how to remove the squab breasts, ask your butcher to do it for you. The elegant flavors make it p...
This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with pl...
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