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For additional crunch, Michael Romano sometimes adds chopped toasted hazelnuts to this oatmeal.

Versions of this steamed fish are made all over China, but in Shanghai the recipe always contains a little aged soy s...

This pancake recipe has been adapted from The New Joy of Cooking (1953).

Baking whole fish in an armor of sea salt keeps it beautifully moist and concentrates its flavor without making it ex...

This pasta is very adaptable. Canned clams or squid can replace the tuna, and the pancetta or bacon is optional, but ...

This unusual bread-pudding soufflé, flavored with raisins and topped with a silky bourbon sauce, is as custardy ...

Sylvie Chantecaille loves the fragrance of orange-flower water so much she not only adds it to this refreshing cockta...

Tortillas de patata, fluffy potato omelets cooked on both sides, are among Spain's signature dishes. Ferran Adri&...

This lemony, crunchy, celery-studded salad is a Greenlaw family picnic staple. The best thing about it? There's n...

This is the ultimate one-skillet meal because the pork, squash and buttery balsamic sauce all cook in the same pan.

This recipe makes a strong argument for using fresh bread crumbs. Unlike store-bought ones, which can be powdery, fre...

The Good News Dr. Andrew Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi ...

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