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Elizabeth Falkner of Citizen Cake and Orson in San Francisco calls this juice her "wake-up call." Sweet and tangy, it...

"At the restaurant, I used to take slices of bacon off trays, stuff them in a roll and eat that as a snack," says che...

To give this simple dish another layer of flavor without adding much fat, chef Jacques Torres glazes chicken and vege...

Chef Nate Appleman lost lots of weight by running. After a morning workout, he often makes this smoothie, which gets ...

Chef Douglas Keane of Cyrus restaurant in Healdsburg, California, and an F&W Best New Chef 2006 creates a quick but f...

Yigit Pura became intrigued with the idea of coupes—the ice cream–based desserts usually served in a glass of the sam...

This is a lazy cook's risotto. Instead of slowly adding stock to rice and stirring constantly, you add it all at ...

This clever sweet-and-savory brittle gets its unusual flavor from smoked almonds. The texture is light, crisp and alm...

This nut butter-jam hybrid offers the best of both worlds. It's rich and nutty from the praline paste, and sweet and ...

A British staple, crumpets are soft, thick porous breads that are baked on a griddle. Traditionally prepared in ring ...

Liptauer is a paprika-spiced cheese spread from Hungary that's popular at Austrian heurigers (wine taverns). Using hi...

When he can find them, Larry Stone makes this simple dish with halibut cheeks, an inexpensive part of the fish that&#...

Plus: More Pork Recipes

Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would mak...

What makes these banana splits from Sweet Rose Creamery in Santa Monica, California, so good is the insanely fudgy ch...

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