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When chefs Anne and David Gingrass make this cumin-dressed seared steak salad, it reminds them of the fun they had gr...

This French classic was traditionally prepared with the mineral-rich water for which the town of Vichy is famous. Pl...

This salad, inspired by the Los Angeles chefs Brigit Legere Binns has worked with, is simple and elegant with complex...

These crisp, delectable chips, which have more vegetable flavor and a lot less oil than commercial versions, cook qui...

For a sweeter flavor, wrap the beets in foil and bake in a 350° oven for about 45 minutes instead of boiling the...

Carina Jost, Renaissance pastry chef, accents this decadent chocolate dessert with an airy Champagne-spiked sabayon.

Each summer Patricia Wells makes sure that her basil crop is abundant, and then she bottles that summertime flavor in...

Inspired by the extraordinary array or fresh vegetables in the market in June, Patricia Wells combined young garlic, ...

This delicate golden cake combines sweet and tart, tender and crisp. The meringue bakes right on top of the cake batt...

The secret to making good french fries is to cook them twice: the first time to cook the potatoes through, the second...

A vanilla shake is easily made by omitting the syrup from the richly flavored chocolatey version. For a fruity strawb...

In Mexico, sopa seca, or dry soup, is served as a pasta course would be in Italy. This recipe for Sopa Seca de Fideo ...

Choose the smallest artichokes you can find; the truly small ones have no choke to speak of and can be served whole.

These individual baked Alaskas are made in tartlet molds with a chocolate cookie crumb crust. Serve them with warm ch...

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