An embodiment of the American dream, Barbara Lynch is the James Beard Award winning chef-owner of Barbara Lynch Gruppo in Boston, which includes: No. 9 Park, B & G Oysters, The Butcher Shop, Plum Produce, Drink, Sportello, Stir and Menton. Barbara ...

Marcus Samuelsson is chef and co-owner of Marc Burger, Red Rooster and C-House and co-founder of Townhouse Restaurant Group. The youngest chef ever to receive two three-star ratings from the New York Times, he appeared as the star of Discovery Home C...

Philippe Schmit is Chef/Owner of Philippe Restaurant in Houston, Texas. Born and raised in Roanne, France near Lyon, he trained at three of Paris's most respected Michelin 2-Star restaurants— Le Carre des Feuillants, Pavillon Elysee Lenotre and Resta...

Although Dorie Greenspan burned her parents' kitchen down when she was 13 and didn't bake so much as a chocolate-chip cookie until she was married and working on her doctorate in gerontology, she is a food writer and cookbook author and can't imagine...

These bone-in pork chops are versatile and always satisfying. Replace the onions with leeks and deglaze the pan with whatever liquid you have on hand--beer, wine, cider or broth.

Chef Marcus Samuelsson's flavorful squab breast salad is delicious anytime of year.

Maître Cuisinier de France, Philippe Schmit, serves refined Texas fare with a French accent at his eponymous Houston restaurant - case in point, these Spicy Duck Confit Tamales. Make the whole batch and (try to) share.

Cookbook author Dorie Greenspan loves the combination of eggs and asparagus. Bacon is a natural partner for both of these ingredients and makes an addictively fatty-salty topping to this salad.