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Serves 6

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This crisp, glazed duck is served in typical Asian fashion: cut into small pieces and served with a host of accompani...

This old family recipe, Chiles Pasillas Rellenos de Papa, was given to author Diana Kennedy in San Miguel de Allende ...

To turn this into a vegetarian chili, simply eliminate the meat. Do not, however, omit the oil; it is needed to subdu...

The stock amount and cooking time will vary slightly, depending upon the type of short-grain Italian rice you use. Au...

The dried chipotle chiles give this soup a distinctive smoky flavor without adding the traditional ham hock or ham bo...

These individual baked Alaskas are made in tartlet molds with a chocolate cookie crumb crust. Serve them with warm ch...

Every recipe author Diana Kennedy knows from Michoacán to Chihuahua that combines chiles with cheese meets with ...

The long, thin strips of meat attached to each chicken breast half is known as the tender. Available at supermarkets,...

The Lobster Club in Manhattan serves this traditional Passover dish year-round.

Cooking at high heat tends to accentuate the bitterness of radicchio; to mitigate the astringency, replace half of th...

Mark Miller, chef-owner of the original Coyote Cafe in Santa Fe, two others in Las Vegas and Austin, and Red Sage in ...

André Soltner, chef-owner of Manhattan's famed Lutèce restaurant for 33 years, calls his mother's Tarte aux...

Traditionally escabeche is made by pickling fried fish. Chef Allen Susser's quick version features sautéed s...

The meatballs made by Venice's bacari are delightfully soft because they contain a large proportion of mashed pot...

Zarela Martinez is chef-owner of Zarela Restaurant in New York City and author of Food From My Heart (Macmillan), whe...

Alfred Portale, the chef-owner of New York City's Gotham Bar and Grill, says, "My earliest memory of my mothe...

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