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Serves 4

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Plus: More Seafood Recipes and Tips

This soup is an ideal vehicle for leftover sourdough bread, which is cut up into cubes, then browned in the oven to e...

Thai Cooking School at The Oriental Hotel in Bangkok • October 1996

Plus: More Seafood Recipes and Tips

Thai Cooking School at The Oriental Hotel in Bangkok • October 1996

Succulent sliced duck breasts provide an excellent base for the sweet, hot and tangy curry sauce.

Thai Cooking School at The Oriental Hotel in Bangkok • October 1996

Plus: More Vegetable Recipes and Tips

To save cooking time: use tender cuts of meat in stews, like the pork tenderloin here.

Maury Rubin of The City Bakery in New York calls these individual pear tarts "toasts" because they're shaped like, we...

To save cooking time: use a food processor or mandoline to slice the potatoes very thin. Plus: More Seafood Recipes a...

Meaty, moist catfish is one of Rick Bayless' favorite candidates for the grill or broiler. Have your fishmonger cut s...

If you like the tender texture and rich flavor of tamales but can't imagine taking the time to form, fill and wrap th...

The succulent meat from these high-heat roasted hens is a wonderful foil for the creamy, spicy pan sauce. A stack of ...

Plus: More Dessert Recipes and Tips

This unusual sweet and savory recipe was given to Marcia Kiesel by her friend Harry Reillo of Quebradillas, the "town...

The perfect balance on Rick Bayless' plate is these hot and tangy ribs, a green salad and a spoonful of Mexican beans...

To save cooking time: cut the vegetables into small pieces.

For less spice, use all sweet sausages. Plus: More Pork Recipes and Tips

You might think gelatin went out with TV dinners and maraschino cherries, but this pretty, refreshing dessert is righ...

This crisp cake takes traditional mashed potatoes one step further.

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