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

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

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

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

For extra richness, finish these tender slices of roast pork with a spoonful of flavorful garlic-parmesan cooking liq...

This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts. Slidesh...

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

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

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