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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...

The Good News Onions are a good source of vitamin C and are virtually fat-free. Chef Jeremy Fox cooks them slowly unt...

A classic Spanish tapas, these golden fried potatoes are served with two perfect dipping sauces: a fiery tomato salsa...

A sort of cross between A1 and Lea & Perrins, two steak sauces Jean-Georges Vongerichten admires for their assertive ...

To create these golden, crispy rounds, Charlie Collins rolls creamy polenta into a log, slices it and fries it. While...

Chef Way Chef Donald Link cooks chicken in duck fat until it's meltingly tender. Easy Way Skip the duck fat and ...

To prepare this brothy stew full of wonderfully moist snapper, tender squid and plump mussels and clams, chefs at Don...

This recipe, also adapted from one by Mohammed Antabli, is called kussa mehshi in Arabic. Cooks stuff zucchini shells...

The fish sauce and peanuts in this seafood stir-fry are hallmarks of Vietnamese cooking. Ample amounts of fresh ginge...

Pok Pok's sweet-tart take on Brazil's caipirinha adds pomegranate juice to the usual mix of muddled limes, su...

To enhance the spiciness that Pinot Noir gets from oak, F&W's Marcia Kiesel turned to five-spice powder—sweet spi...

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