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Chef Way To make the wonderful broth that seeps into the chicken, eggs and potatoes, Jose Garces uses a complex homem...

As an alternative to chicken, Tim Love often roasts capon—a young, neutered rooster. Capons are usually bigger a...

This is Tim Love's version of Texas camp bread (a.k.a. pan de campo), the official state bread. It's called c...

Annabel Langbein returns again and again to this savory, Asian-accented dish. The key is selecting dense, thick fille...

Cooking soft-shell crabs on the grill gives them a smoky flavor and an appealingly chewy texture. The accompanying sa...

At Café Gray in New York City, sommelier Matthew Conway adds pear balsamic vinegar and fresh quince syrup to thi...

A magazine photograph of frozen grapes is what inspired A.J. Gilbert, who owns the playful Luna Park restaurants in ...

Slideshow: More Recipes from Jean-Georges Vongerichten

Squab resists getting crispy even when it's roasted at high heat. Jean-Georges Vongerichten achieves both supercr...

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