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Chef Way At Bluestem, Megan Garrelts stuffs her French toast with more than 10 ingredients. Easy Way The home versio...

To make his gratin even more decadent, Jeff Cerciello layers the celery root and sweet potato with bacon and Gruy...

"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, b...

Here is one case in which you shouldn’t buy best-quality ingredients for a dish: The coffee beans that the thin-skinn...

“The first time I picked up a rolling pin in front of ladies who’ve made pasta every day for the past 30 years, I was...

“I had the honor of cooking for Julia Child’s 80th birthday party at the home of a former F&W editor in chief,” s...

Art Smith uses a mix of roasted root vegetables, such as the beets, turnips, parsnips and celery root here, to make a...

Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts.

“This dish speaks to the simplicity and resourcefulness of Sicilian cooking,” says Curtis Di Fede. Instead of frying ...

Chef Michael Mina loves beef shanks because the marrow in the bones creates the most delicious braising juices. ...

In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.

Pastry chef and Ace of Cakes host Duff Goldman crosses the US in search of great sweets for his Food Network show, Su...

This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering. Slideshow: More Tasty Veal Recipes

This recipe for lecsó (LEH-tcho), a traditional sausage, tomato and bell pepper stew from Hungary, is made with ...

Rich Torrisi and Mario Carbone put a clever twist on their gnocchi recipe by using deli pastrami in the sauce. Feel f...

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