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This homey custard tart, redolent of cinnamon and brown sugar, tastes best when it's still warm from the oven and ser...

Unlike most soups of this kind, this one isn't pureed. The result is a textured, light-bodied but deeply flavored...

This recipe from superstar chef Massimo Bottura is simpler than the food he now cooks at his avant-garde three-star M...

Massimo Bottura transforms this popular drink into a jellied appetizer that's to be eaten with a spoon. He makes his ...

By using arctic char instead of the more common salmon for his silky, slightly sweet gravlax and by serving it with a...

At Manka's Inverness Lodge, in Inverness, California, chef Daniel DeLong uses local wild stringing nettles to give a ...

This pasta dish is made with a tasty vegetable stock that's simmered with saffron. It's easy to make with veg...

This recipe is an adaptation of a very traditional Acadian dish, also known as pâte à la râpure (grate...

Turkish pit masters devised an ingenious "divide and conquer" approach to shish kebabs: They grill the meat a...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

This sauce was inspired by the creamy candy penuche, which gets its name from the Mexican term for brown sugar. Plus:...

Plus: More Appetizer Recipes and Tips

This recipe from Guy Martin relies entirely on the freshness of the zucchini. Try it when you have homegrown or farme...

This recipe comes from Michael Cordúa, a 1994 Best New Chef, now chef-owner of Churrascos, Amazon and Améri...

From Tamara Murphy, a 1994 Best New Chef. Slideshow: More Incredible Seafood Recipes

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