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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.

Plus: More Appetizer Recipes and Tips

Spoon the leftover dressing over steamed broccoli, or toss with a crisp green salad. Bottled roasted peppers that are...

This recipe works best with the thin green beans commonly called haricots verts, but tender young green beans will do...

Garlic, parsley and chile brighten this dish of tender clams. Soaking the clams in water laced with cornmeal helps re...

The juicy meat from lamb rib chops suits this quick curry. If you don't want to cut the meat yourself, ask your butch...

For extra kick, sprinkle some crushed red pepper into the garlic in the skillet.

This dish was inspired by one at Grace Parisi's favorite New York tapas restaurant, El Cid.Plus: More Seafood Recipes...

After you shell the shrimp for this dish, simmer the shells in water to make a simple stock. If you wish, you can sub...

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