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

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

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

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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 ...

The stale bread is an important ingredient here—it should be from a country-style loaf, not overly sour and with no a...

This light and refreshing salad, with its oil-free citrus dressing, would also be delicious with grilled chicken, shr...

Don't be put off by the vanilla in this luscious salmon dish from Chef Ben Davis at Mel's; it adds a lovely a...

Frank Bonanno, sous-chef at Mel's Bar & Grill, developed this three-mushroom pasta when he was the chef at Bruno&...

This embellished version of a classic is from Christian "Goose" Sorensen, executive chef and co-owner of Star...

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