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Here, chef Richard Carstens treats mushrooms like steak, brushing them with a teriyaki glaze and roasting them "mediu...

In this supereasy duck dish, Hugh Acheson says the trick to getting crispy duck skin is dry-brining the bird: seasoni...

This vibrant and refreshing salad gets its great juicy crunch from thinly sliced endives. Chives, parsley and tarrago...

Chef Will Torres combines tender tri-tip with New Mexico chile powder, smoked paprika, pimento d'Espelette and chipot...

Hugh Acheson has a clever trick for testing the doneness of his creamy polenta: When it starts to pull away from the ...

Giada De Laurentiis is a chicken cacciatore expert: She's been making variations of it for years. For this exceptiona...

Known as tagliata (which means "sliced" in Italian), this Tuscan-style sirloin steak is grilled over incredibly high ...

This refreshing sweet-tart cocktail is Nick Kokonas's more sophisticated spin on bourbon with lemonade. Fresh lemon j...

Chef Mourad Lahlou simmers mussels in a lovely saffron cream sauce. Lahlou prefers Mediterranean mussels. "The ones I...

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and ...

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