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Author Anya von Bremzen makes her vibrant tomato-based gazpacho with beets, so it’s reminiscent of cold borscht. The ...

James Holmes, the chef at Lucy’s Fried Chicken in Austin, soaks livers in buttermilk, hot sauce and soy sauce to temp...

In the US, Nikita Khrushchev is best known for his shoe-banging at the United Nations. In Russia, the eccentric premi...

For this variation on classic salmon gravlax, Anya von Bremzen cuts the fish into small cubes before adding salt and ...

Classic Soviet cuisine abounded in nifty quick recipes for unexpected guests. This puffy dessert requires only sliced...

Kohlrabi is a member of the cabbage family that’s firm and round—not a leafy head. It’s crisp and juicy and makes a f...

Pork sautéed in this sweet-and-spicy marinade from chef Hooni Kim of NYC’s Danji and Hanjan is delicious in lett...

“I love using slightly under-ripe fruit in my salads, so they act almost like vegetables,” says Anya von Bremzen. In ...

Chef Rick Bayless roasts garlic in oil, then spikes it with chipotle and lime so the sauce is tangy, spicy and smoky—...

At GBD in Washington, DC, chef Kyle Bailey marinates chicken tenders in a mix of sweet and savory herbs and spices, g...

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