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Spatchcocked and served with a fresh salsa verde, this chicken is a flavor lifesaver. Juicy, crisp-skinned, and quick, you might never go back to regular chicken again.

Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you'll find on the streets of Paris.

A podcast in which a chef answers Thanksgiving dinner questions, a wine expert offers you suggestions on what to buy, and Lynne Rossetto Casper talks disasters and how to avoid 'em.

Shatteringly crisp skin. Tender, juicy meat. And pan juices you're gonna wanna sop up or soak up rather than let a drop go to waste.

If you're a pickled eggs virgin, you're in for something quite special—and not just because these little lovelies are so spectacularly pretty in pink.

Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.

More savory than sweet, these shortbread go magnificently with booze of any sorts, from the most genteel of cocktails to your go-to wine from the corner store.

A toasted bun cradling sweet-as-can-be lobster swaddled in mayo. Just like what you'll find along the winding highways and byways of coastal Maine.

You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth bird that the laws of physics say won't fit in the oven, what to do? We have answers.

Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.

A classic Italian vegetable soup that just happens to be loaded with so-called super foods such as kale. Seems Nonna's known what's best all along.

When making lobster rolls, do you opt for mayonnaise or butter? Our fearless food contrarians, David and Renee, battle it out. Which dressing will reign supreme?