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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 ...

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

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

Richard Betts is an avid mushroom forager: "Mushrooms are a great expression of terroir, just like wine is." Using a ...

"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...

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