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When Suzanne Goin makes this homage to the legendary chicken at Zuni Café in San Francisco, she confits the whol...

In her 2013 A.O.C. Cookbook, chef Suzanne Goin makes this crisp with a compote of fresh and dried cranberries. This s...

Star chef Suzanne Goin makes her insanely good side dish by glazing red cabbage in a simple caramel spiked with spice...

In this creamy take on coq au vin, the chicken is braised in dry Riesling and silky-rich crème fraîche is s...

This tangy chowder is like a Reuben sandwich on a spoon, with smoky sausage, sauerkraut and rye croutons. Slideshows...

While this delicious, simple cake bakes, a sweet, rich sauce forms in the bottom of the dish. Slideshows: More Cake ...

With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili. Slid...

"Deep-frying keeps the turkey very moist," says Marcus Samuelsson."It's also a huge time-saver—the bird cooks in abou...

The broccoli here retains a nice crunch—it's an excellent alternative to overcooked broccoli casseroles. Slideshow: ...

Tanya Holland layers a fudgy topping over a flaky shortbread crust. These bars are even easier than pie, because ther...

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