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Serves 20+ (for a crowd)

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This sweet and savory Japanese-style cold noodle salad is an easy dish to serve to a crowd, since it's delicious chil...

“So many cultures have some version of a pesto or chimichurri,” says Susan Feniger, who uses southeast Asian coconut,...

Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the ...

Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can cert...

Susan Feniger’s sweet-and-tangy marinated chicken skewers are adapted from her new book, Street Food. They are flavor...

Minneapolis chef Sameh Wadi offers several variations on hummus at his modern Mediterranean restaurant, Saffron. One ...

To make the perfect roll, Valerie Luu and Katie Kwan cook the filling ahead of time and wet the rice paper with their...

These outstanding buttery, sugar-dusted cookies are a specialty of Granny Wallace, minister Matt Canlis’s neighbor in...

These buttery, crumbly, sugar-dusted cookies are irresistible. Jerusalem cooks personalize them with different nuts a...

Anna Zepaltas, whose husband, Ryan, makes wine at Siduri and his own Zepaltas wines, learned to prepare these light a...

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