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This vegetarian goulash appears in Sarah Copeland's forthcoming book, Feast. It contains a lot of paprika, as Hungari...

“This soup marries French cooking, with the leek and crème fraîche, and Texan flavors, with the poblano and...

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

This Korean-inspired recipe is fiery and a little bit sweet. Co-owner Lisa Shin of Wing Wings in San Francisco also u...

The fresh and spicy sauce on these wings calls for both jalapeño and habanero peppers, plus a little honey to co...

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

Filipino food is having a moment, thanks to flavors like adobo, a salty-tangy soy-vinegar blend that’s excellent with...

Pastry chef Sandi Reinlie created this recipe using Provençal goat cheese and herbs. Slideshow: Cheesecake Rec...

This clever bloody Mary variation gets its heat and flavor from pureed kimchi, along with a dash of Sriracha chile sa...

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

Richard Betts doesn't love baking. "It's too precise for me," he says. "I don't play well with exact measurements. Pl...

People think duck is intimidating to cook, but this recipe is very simple. To make it even easier, substitute five-sp...

"I ate a ton of cannellini beans when I lived in Tuscany," Richard Betts says. "I made them a lot as a poor student. ...

"I don't usually love potato salad," says chef Suzanne Goin. "But I adore the way the fried potatoes soak up the must...

This fresh cheese spread, called cervelle de canut, is a specialty of Lyon, France; the name means "silk worker's bra...

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