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Serves 6

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Warm sautéed zucchini slices lightly melt slivers of fresh mozzarella, while a sprinkling of chopped olives adds...

Puerto Rico's island culinary heritage is a wonderful mix of Spanish, African, Taino and more—all of which h...

Like the Hindu temple near Capesterre, Guadeloupe, the curry mixture called colombo is a legacy of indentured servant...

You can also use this tasty, tangy parsley dressing as a vegetable dip and for a potato or a pasta salad.

Plus: More Appetizer Recipes and Tips

Chef Jacques Pépin remembers well the famous apple tart his mother made every day as a dessert offering in her s...

Thai Cooking School at The Oriental Hotel in Bangkok • October 1996

Plus: More Vegetable Recipes and Tips

Thai Cooking School at The Oriental Hotel in Bangkok • October 1996

At the Gabriella Cafe in Santa Cruz, California, chef Jim Denevan uses Randall Grahm's Muscat to make his frothy and ...

This light main course also works nicely as a starter. If you're using a dried chipotle, soften it in hot water befor...

If you like the tender texture and rich flavor of tamales but can't imagine taking the time to form, fill and wrap th...

This unusual sweet and savory recipe was given to Marcia Kiesel by her friend Harry Reillo of Quebradillas, the "town...

The perfect balance on Rick Bayless' plate is these hot and tangy ribs, a green salad and a spoonful of Mexican beans...

To save cooking time: cut the vegetables into small pieces.

If you really love beans, all you want in a bean soup is beans. There is very little liquid in this soup, but you can...

If you don't have enough individual ovenproof dishes, this delicious winter fruit and nut dessert can be made just as...

These look humble, but they're one of the most delicious, I-want-more foods that Jeffrey Alford and Naomi Duguid ...

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