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Traditional kinilaw, the Filipino version of ceviche, uses vinegar and fresh citrus to "cook" the fish. Here, chef Ed...

Best New Chef 2014 Matt McCallister serves his chicken with a fragrant coconut-lime broth and tangy tomatoes marinate...

In just 20 minutes, chef Aarón Sánchez cooks shrimp in a punchy Latin-style sauce with chiles and plenty of...

Tyler Florence says you can top this main-course salad with any vegetables you have on hand. Crisp ones are best with...

"Avanzi means ‘leftovers,' in Italian," says Matt Jennings, who often made this pizza on Fridays with his host family...

Greg Denton and Gabrielle Quiñónez Denton, both Best New Chefs 2014, serve their onion-marinated skirt ste...

Delicious, chewy and tender plain pasta and squid-ink pasta get rolled together for a visually striking black-and-whi...

Chef Joshua Walker sautés ginger and garlic in oil; then he uses the flavorful oil to cook tender mustard greens...

The key to these easy pancakes is coconut flour, which contributes a delicate flavor and airy texture. Slideshow: Pa...

This roasted garlic charmoula—a classic North African marinade and sauce packed with fresh herbs and spices—is excell...

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