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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...

Pasta shells, stuffed with greens and creamy ricotta and mozzarella cheeses then baked with more mozzarella on top, w...

The compote served with this ham is ridiculously simple: The apples and onion cook along with the ham in the same roa...

Alison Attenborough and Jamie Kimm always make borscht around the holidays. One year, they had roasted fennel left ov...

Melissa Clark's take on the classic white bean and kale soup substitutes the kale with a large dose of broccoli r...

These savory prosciutto-wrapped asparagus, baked in flaky and buttery phyllo dough, are one of the most requested hor...

In France, shepherd's pie is known as hachis Parmentier, named for Antoine Parmentier, an apothecary to King Louis XV...

Martin Yan tosses these flavorful pork- and shrimp-filled wontons in a vinegary, spicy soy sauce; he also likes addin...

Plump Tahitian vanilla beans as thick as caterpillars grow on an island not far from Bora Bora; they inspired Jean-Ge...

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