I said that last week’s challenge, to cook in the kitchen of chef Eric Ripert’s four-star Le Bernardin and recreate his subtly perfect seafood, would scare the chef-pants off of any chef. I can only ...

Wrapping a meaty bird like squab in bacon, then roasting it with fresh table grapes makes for an enticing main course that's salty, sweet, crispy and juicy all at the same time. Count Paolo Marzotto, ...

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