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Chef Susanna Foo's mushroom-packed soup, from Susanna Food Chinese Cuisine in Philadelphia, combines rich coconut...

Christopher Gross serves this update of classic beef consommé at Christopher's in Phoenix.

Serve this refreshing drink in tall glasses over ice. Sprinkle cinnamon on top if desired.

Plus: More Vegetable Recipes and Tips

Miso stuffed under the skin of the chicken breast flavors the meat and keeps it moist. A kind of miso demiglace is al...

Mary Beth and Roland Liccioni make use of the pickled ginger served with sushi for the pork's sweet tangy sauce. ...

This is one of the quickest and most humbly delicious tomato sauces you can make. You can sieve it and use it as a ba...

This sauce is a specialty of Apulia. Both the sharp, bitter flavor of broccoli rabe and its vitamins are best preserv...

These creamy custards can accompany any roast meat.

The garlic, cooked whole, is treated as a vegetable rather than as a seasoning.

The success of this simple sauce, alle vongole in Italian, depends on fresh clams and excellent, fruity, extra-virgin...

Before serving, remove the cinnamon stick and cardamom pods—or leave them in as a garnish, but warn your guests ...

Plus: More Seafood Recipes and Tips

Mushrooms marry well with tofu (which is cooked until crisp on the outside but still soft in the center), and oyster ...

When chefs Anne and David Gingrass make this cumin-dressed seared steak salad, it reminds them of the fun they had gr...

The leathery quality and concentrated flavor of sun-dried tomatoes make them ideal for a flavorful pesto, which is gr...

Tempeh, a chewy mixture of soybeans and grains with a subtle smoky flavor, makes a terrific tasting sandwich. Use a r...

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