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Chef Way Whole black lentils, split Bengal gram (split dried chickpeas) and red kidney beans all need to soak overnig...

Farro, a nutty Italian wheat grain, is delicious mixed simply with pancetta and fragrant porcini mushrooms. But Peter...

Growing up in Silver Spring, Maryland, cooking-club member DeeAnn Budney attended all-day Chesapeake blue crab feasts...

The quick fix of the moment comes in the form of a little paper cup of frosting. For only 75 cents, Sprinkles Cupcake...

Cleveland chef Michael Symon (an F&W Best New Chef 1998) is now getting more national attention as the newest Iron Ch...

For this light, healthy dish, Jean-Georges Vongerichten steams snapper fillets in foil packets with a piquant mix of ...

To kick off his New Year's Day feast, Jean-Georges Vongerichten served zingy Bloody Marys spiced with a pureed Thai c...

Chef Way Mark Sullivan marinates the chicken in 13 different ingredients over the course of two days. He serves the c...

Sea bass turns ultratender and satiny baked at a very low temperature of 160 degrees. Michel Bras serves the fish on ...

The combination of lime juice, sugar and garlic with nuoc mam (Vietnamese fish sauce) creates a salty, pungent dressi...

Chef Way As these recipes prove, even Japanese chefs love butter; Takashi Yagihashi cooks beets in it. Healthier Way...

Chef Way Takashi Yagihashi roasts hamachi (yellowtail) until crisp, then combines it with buttery root vegetables, sp...

"At Mozza we make pizzelles to serve with gelato," Dahlia Narvaez says. Here, she pairs the delicate anise-sc...

Dahlia Narvaez adored the deliciously rich mascarpone cheese she ate in Umbria. "It's such a great backdrop f...

When chef Matt Molina saw the fireplace at Nancy Silverton's house in Umbria, he couldn't resist the chance t...

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