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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...

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