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Serves 4

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This rich-tasting, cheesy, yet low-fat dish can be made with regular as well as coarse cornmeal; just don't use fine ...

Mark Miller, chef-owner of the original Coyote Cafe in Santa Fe, two others in Las Vegas and Austin, and Red Sage in ...

Eileen Yin-Fei Lo teaches Chinese cooking at the China Institute in New York City and writes extensively on Chinese c...

Chef Vincent Guerithault makes his unusual taco towers by filling tortillas with earthy Provençal vegetables and...

The sweet licorice flavor of aniseed or fennel seeds adds depth to pork. For the sauce, look for dried figs that are ...

This recipe uses the rendered fat from crisped bacon for sautéing. You can substitute olive oil. Slideshows: Mo...

Sweet roasted garlic cloves and smoky, fruity chutney spice up these simple grilled chicken breasts. Reserve any left...

A mix of hot chile peppers and sweet bell peppers packs this dish with flavor.

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