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Serves 6

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Cary Neff uses this versatile nutty, fruity wild rice as a pretty side dish and as an unusual stuffing for grape leav...

Heidi Steele, pastry chef at Moose's in San Francisco, offers a dessert for bittersweet-chocolate addicts. In this un...

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With a wok, you can enjoy a much wider variety of smoked cheeses than you can find in any store. Plus: More Appeti...

Allow enough time to lightly cure the chicken overnight, which adds extra flavor. Try this as an hors d'oeuvre with a...

The lavish use of spices is the heart and soul of Indian cooking. This fragrant chicken is sweet, sour and spicy all ...

One bite of these shrimp and a swig of vodka will instantly transport you to Scandinavia. Plus: More Seafood Recip...

This recipe offers an amazing range of textures and temperatures—individual warm chocolate soufflés topped with ...

The leftover batter can be baked in whatever shape you like, such as ribbons or tuiles. Plus: More Dessert Recipes...

Dress up this chocolate pudding for grown-ups with sweetened vanilla-flavored whipped cream and chocolate shavings or...

Susan Feniger and Mary Sue Milliken have cooked this sweet-tangy Chinese-flavored dish for years, often omitting the ...

In Thailand, fresh chiles are typically ground to a potent paste with lemongrass, cilantro, kaffir lime leaves and sp...

Serve this basil-infused fish with steamed fresh spinach dressed with butter and lemon.

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For this recipe, you can use small pieces of salmon fillet, since the fish will be chopped anyway. Rick Moonen likes ...

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