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This article from Food & Wine magazine discusses the process of creating Thanksgiving recipes for their annual Thanksgiving issue. The food editors faced the challenge of providing fresh and delicious recipes each year, and they often had to source fall ingredients during the summer. The article also highlights the creation of a celery and olive antipasto salad, which was a hit among the test kitchen staff. The recipe includes peeled celery, anchovies, garlic, Castelvetrano olives, and ricotta salata cheese. [Extracted from the article]

This article from Food & Wine magazine highlights the career and accomplishments of chef Gavin Kaysen. Kaysen, who was named the 2007 F&W Best New Chef, is known for his dedication to French cuisine and his use of high-quality ingredients. After working in various restaurants, Kaysen opened his own restaurant, Spoon and Stable, in Minneapolis, which has had a significant impact on the local dining scene. Kaysen has also been involved in mentoring and supporting young chefs through programs like The Synergy Series and Dialogue. He currently owns multiple restaurants in the Twin Cities and is a member of the prestigious Relais & Châteaux association. The article also includes a recipe for Baked Goat Cheese With Herbs, a popular appetizer from Spoon and Stable. [Extracted from the article]

The final part of the three-part dessert is the roasted grapes; like the versatile almond tart, they are a staple of Goin's repertoire to this day. Roasted Red Grapes ACTIVE 10 MIN; TOTAL 20 MIN; SERVES 6 I For this dessert component, Goin calls for red grapes, which have a sweeter, richer taste than more acidic green grapes. Sbrisolona (Italian Almond Tart) ACTIVE 25 MIN; TOTAL 2 HR 10 MIN; SERVES 6 I Loosely translating to "crumble cake", sbrisolona is a delicately sweet, crunchy, and rustic tart. One snag was in the recipe for dessert: an almond tart with Champagne sabayon and roasted grapes. [Extracted from the article]

The article highlights the collaboration of chefs, Kelly Fields and Claudia Fleming and their desserts. Topics include that Fleming changed the catalog of custards, and most dessert recipes; that Fleming taught her baking desserts and other methods; and that she makes desserts with simple ingredients without adding a many flavors.

The article focuses on chef Alex Guarnaschelli, who recently finished an extensive renovation of her 1925 bungalow-style farmhouse in Bridgehampton, New York. It discusses rules for kitchen designs which include having two dishwashers; getting transparent kitchen cabinets; and installing sink with a semi-professional faucet in close proximity.

The article offers information on Ayesha and Stephen Curry, the couple who host a family celebration filled with fun and unforgettable food, at their home in Northern California, along with recipes. It mentions Thanksgiving celebration, which will involve predinner dancing, Currys' holiday table featuring surprise dishes including sweet potato casserole and turkey, and recipe for Fragrant Rice with Pepitas and Dates.

The article focuses on several best new chefs of 2017 including Sara Kramer, Peter Cho and Jack Blackinton and also presents their several recipes. Topics discussed include views of Kramer on how people think about kismet as American restaurant and not Middle Eastern and how she makes up cult nary duo challenging apple-pie, recipe for Baharat-Spiced Eggplant with Hazelnuts, Cherries and Tarragon and how Cho worked at restaurant April Bloomfield in New York City.

The article reviews several restaurants and bars across the U.S. which includes June's All Day bar in Austin, Texas; Le Coucou restaurant in New York; and Here's Looking At You restaurant in Los Angeles, California.

Reviews are offered for several restaurants in hotels including the Standard hotel in West Hollywood, California, Las Alcobas hotel in St. Helena, and the Line hotel in Washington, D.C.

In this article, the author focuses on her interest in cooking and information about several recipes for thanksgiving day. It mentions her working with chef Julia Child regarding dishes for chicken. It also presents recipes including make-ahead port and black pepper gravy and mustard-and-rosemary roast turkey.

The article presents several recipes including recipes for chef Kris Yenbamroong's Bangkok Mall Pasta, chef Michael Gulotta's Summer Bean Salad with Roasted Garlic Vinaigrette, and Ravi Kapur's Tuna Poke on Nori Crackers.

Several recipes are presented including Brown Basmati Rice with Coconut and Turmeric, Masala Prawns and Red Lentil Dal with Mustard Seeds.

The article reviews several bakeshops and bakeries which include Mr. Holmes Bakehouse in San Francisco, California, the Proof Bakeshop in Atlanta, Georgia and Bribery Bakery in Austin, Texas.

The article features several chefs listed in the Best New Chefs by the "Food & Wine" magazine, along with their recipes. Chefs featured include Carlos Salgado of Taco María restaurant in Costa Mesa, California, Bryce Shuman of Betony restaurant in New York City, and Grae Nonas of Milktooth cafe in Indianapolis, Indiana. Recipes include tomato salad with tomato water granita, vegetable bagna cauda with dill oil, and burrata salad with peaches, pickled pepper and pea tendrils.

A recipe for Chipotle chicken tacos is presented.

The article features several bloggers and cookbook authors and their journey to find authentic food flavors around the world, as well as their recipes as of May 2015. Katie Quinn Davies of Sydney, New South Wales is the creator of the blog and book "What Katie Ate." The other featured individuals are photographer and food stylist Marte Marie Forsberg, blogger Shu Han Lee, and Canadian food writer and photographer Naomi Duguid.

The article presents the recipes and favorite food of chefs and their family members. The brief profiles of chefs including Jacques and Claudine Pepin, Karen and Sara Kate Gillingham, and Armandino and Mario Batali are also given. Several photographs of the food prepared by the chefs are also included.

The article offers information on Kansas City, Missouri chefs Megan and Colby Garrelts, who start week with a nourishing mix of family, friends and food, and mentions views of Colby, on Sunday meals and barbecue cooking during warmer months.

Several recipes are presented including curried carrot and apple soup, chicken-liver mousse with mascarpone, and focaccia with roasted squash.

The article offers information on miscellaneous topics. It offers suggestions for transformation of urbanite to farmer which includes finding a old farmhouse with orchards and some outbuildings, going out to brunch as often as possible before leaving the city, and planting a small garden. It also talks about the nonprofit organization Arcadia started by restaurateur Michael Babin. It further presents several recipes including Bread-and-Butter Zucchini Pickles, and Chocolate?Pine Nut Cookies.

Several recipes are presented including Mapo Tofu, Chickpea Vegetable Stew and Thai Chicken Soup.

The article offers brief information on several best American chefs of 2014 along with their obsessions and recipes including Paul Qui, Cara Stadler and Matthew Accarrino. Qui discusses the launch of the East Side King truck restaurant in Austin, Texas and mentions the recipe for Filipino-Style Ceviche with Coconut Milk. Stadler discusses wooden chopsticks as her favourite piece of cooking equipment and mentions the recipe Miso-Roasted Eggplants with Tomatoes, Dill, Shiso and Black Vinegar.

The article presented Chef Curtis Stone's recipes for roasted spuds, lemon puddings and vanilla fudge.

A recipe for Adobo Chicken, Baby Kale and Steak Salad, and Asian Stir-Fried Spinach is presented.

The article features several pastry chefs and their signatured recipes. It states that Shawn Gawle from Carton, New York City combines classic and modernist techniques in creating French and elegant desserts as seen in his milk chocolate crémeux with sesame crème anglaise. It mentions that desserts made by Stella Parks of Lexington, Kentucky is inspired by Japanese technique which featured in her hazel-brown-butter brownies.

The article presents several recipes including coconut laska with shrimp, chicken satay with peanut sauce, and Asian noodles with roast pork.

Two recipes are presented on Momma Rochelle's Gumbo and Natchitoches-Style Meat Pies.

Several recipes including Fresh Fettuccine With Chicken-Liver Sauce, Watercress Salad With Verius Vinaigrette and Salt-Baked Leg of Lamb With Olive Oil Potatoes are presented.

The article presents recipes inspired by Kristin Kimball and her book "The Dirty Life: On Farming, Food, and Love," including Curried-Chicken and Vegetable Pan Roast, Potato, Leek and Broccoli Soup with Pancetta Crumbs, and Maple-Glazed Pork Chops with Toasted Pecans.

The article presents simplified versions of chef Mourad Lahlou's recipes, including Sauteéd Chicken with Celery-Root Puree and Chestnuts, Beet, Pickled Cherry and Crispy Shallot Salad, and Golden Flounder with Caper-Almond Dressing.

Several Cuban recipes created by Food Science teacher Lourdes Castro including Avocado-and-Onion Salad, Maduros: Sweet Plantain, and Arroz Blanco: White Rice are presented.

The article presents several cookie recipes including Butterscotch-Glazed Coffee Shortbread Bars, Sugar-Crusted Chocolate Cookies, and Cinnamon Spritz Sandwich Cookies.

The article presents several recipes for desserts, including Grandma Zerr's Apricot Kuchen, Crispy Meringue-Topped Blondies and Cranberry Streusel Cake.

The article presents several recipes of frozen desserts including Blackberry Mousse and Honey-Tuile Napoleons, Campari Meringues With Baked Peaches and Raspberry Sauce, and Frozen Raspberry and Chocolate-Chip Semifreddo Parfaits.

Features the recipes served in the restaurants managed by Manhattan, New York-based chef and restaurateur Geoffrey Zakarian. Operational background on Zakarian's restaurant located in New York City; Plans for launching a restaurant with a rural method of cooking and dining atmosphere; Recipes popularized by the restaurateur.

Presents recipes of various desserts. Chocolate Ganace Bread Pudding; Port Caramel Sauce; Warm Apple Cider Cake with Pumpkin Seed Brittle.

Cites things related to wine and wine making. Winemaker Penfolds; Greek wines; Sauces that use wine.

Presents several dessert preparations. Preparation of Creamy Butterscotch Pudding with Toffee; Sumptuous taste of Banana Brioche Bread Pudding; Procedures for cooking; Number of servings.

Several recipes including Shrimp-and-Pork Dumplings with Bamboo Shoots, Chris Bianco's Pizza Rosa, and Short Rib Burgers with Shallot-Red Wine Jam are presented.

Several recipes including Triple-Onion Sour Cream Dip, Creamy Beet Dip With White Crudités and Tangy Ranch Dip Duo are presented.

Presents several books on cookery. "Molto Italiano," by Mario Batali; "Sunday Suppers at Lucques: Seasonal Recipes From Market to Table," by Suzanne Goin; "Cheese," by Max McCalman.

A review is offered for Bruce and Eric Bromberg's Blue Ribbon Brasse restaurant located in New York.

The article offers information on Sohui Kim and Ben Schneider, the couple behind a pair of popular Brooklyn restaurants, who serve up favorite food to their kids in dinner, and mentions pasta night starting with seaweed soup, Korean meals and kimchi.

A review is offered for the Dovecote Café located in Baltimore, Maryland.

The authors reflects on preparation of breakfast at their sustainable farm in northern New York and mentions daily routine like milking cows and feeding calves, family breakfast and baroque breakfast sandwiches of sausage.