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Rubbing a simple lemon-and-butter all over a whole chicken before roasting creates super juicy, flavorful meat and cr...

Andrew Zimmern loves elegant chilled vichyssoise, but in the fall he prefers a heartier version of the classic French...

According to Andrew Zimmern, the key to these tender braised duck legs is the balance between the sweet (apples and h...

Roasting citrus makes it more intense and fragrant. Justin Chapple adds bay leaves and lemons to his roasting pan to ...

These poached pears from star chef Ludo Lefebvre get gorgeous color and flavor from the beet-juice-spiked syrup they’...

Slow-roasting white chocolate makes the cocoa butter in it silky, rich and caramel-like, a technique championed by pa...

To dress up baked potatoes, F&W’s Kay Chun tops them with buttery mushrooms and melty cheese. Slideshow: Potatoes

F&W’s Kay Chun roasts whole maitake (a.k.a. hen-of-the-woods) mushrooms with briny seaweed butter until they’re c...

Overnight marinating and slow cooking give this goulash deeply savory, complex flavors. Philadelphia chef Jeremy Nole...

Rye berries are a chewy, aromatic whole grain. Chef Kyle Bailey matches them with sweet-tangy cranberries, rich sausa...

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