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Chef Hugh Acheson creates a luxurious version of a classic Mexican stew. Slideshow: Hearty Stews

Chef Ignacio Mattos prefers eating meat with mustard. "I can be very polite if I'm in a restaurant," he says, "but wh...

Chef Michael Tusk uses porcini in two forms in this velvety soup. He blends dried ones with chestnuts for a deep laye...

Chef Michael Tusk bastes this roast with a fragrant garlic-thyme butter for several minutes on the stovetop before ro...

While author Luke Barr's research shows that Julia Child prepared a roast goose stuffed with pork, prunes and chestnu...

Lemony lentils are completely delicious on sweet spice-roasted squash and apples. Slideshow: Fantastic Lentils

"Lettuce is one of my favorite foods—people laugh at me because of it," says Cathy Waterman. She loves to eat it in a...

This silky dip is sweet from squash and tangy from yogurt. Tahini (sesame seed paste) and pumpkin seeds add a great n...

This quick, hearty frittata makes a substantial meal, as it is loaded with crispy bacon and brussels sprouts. Slides...

Cooked quinoa gives lots of wonderful texture to this easy roasted-cauliflower salad, while the roasted pumpkin seeds...

Star chef Corey Lee's rustic French farmhouse stew is packed with hearty winter vegetables, but it's topped with gorg...

Chef Seamus Mullen loads these flavor-packed lamb meatballs with almonds, basil, parsley, mint, oregano and thyme, th...

Marjorie Taylor adapted this creamy veal stew from Julia Child's Mastering the Art of French Cooking. She emphasizes ...

Actress Ali Larter's festive salad features a mix of greens like watercress, escarole and frisée in a shallot-mu...

This soufflé features preserved fruits and kirsch (cherry brandy). "The base for a sweet soufflé is traditi...

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