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This is one of Chef George Germon's all-time favorites. He and Chef Johanne Killeen use tuna packed in olive oil;...

Here's a quick way of turning yesterday's plain rice into a fragrant, pale yellow mound with turmeric-tinted onions a...

For the subtly sweet, tangy sea bass, choose an unseasoned mirin or one that lists salt as the last ingredient. Eisma...

Plus: More Seafood Recipes and Tips

Plus: More Dessert Recipes and Tips

If you like decadent chocolate cakes with a runny center, cut the cooking time to about 15 minutes. Plus: More Des...

Plus: More Seafood Recipes and Tips

For his hearty French toast, Jonathan Eismann uses whole-grain bread soaked in a maple syrup-infused batter; you can ...

This recipe is Sichuan in concept, but without the excessive oiliness that often characterizes the food of China's we...

Plus: More Vegetable Recipes and Tips

This refreshing, lightly spicy seafood appetizer is just as good with lump crabmeat or cooked shrimp. Plus: More S...

This tangy, sweet cranberry sauce can accompany roast pork, chicken or turkey served on their own or as sandwiches. ...

Cooking with tea leaves is common in China, particularly in tea-growing regions such as Hangzhou, where fresh leaves ...

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