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Want to grill meat like a pro? Michelin-starred chef Douglas Keane shares his top tips for cooking thick cuts to perfection.

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To serve, arrange the artichokes char-side up and scatter liberally with the pangrattato and grate over the parmesan. Drizzle ...

You can eat it in 6 hours, but it is better to leave it overnight. 2. For the marinade, combine the spices, salt, and sugar, and add the oil and vinegar. 3. Bring to a boil over medium heat, and turn ...