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

James Holmes, the chef at Lucy’s Fried Chicken in Austin, soaks livers in buttermilk, hot sauce and soy sauce to temp...

Mashed potatoes and chicken make a fantastic patty, especially when they’re breaded and pan-fried until crisp. Slide...

For this variation on classic salmon gravlax, Anya von Bremzen cuts the fish into small cubes before adding salt and ...

Chef John Gorham serves these savory pancakes with soy sauce and kimchi pickling liquid on the side for dipping. Sli...

Chef Rick Bayless roasts garlic in oil, then spikes it with chipotle and lime so the sauce is tangy, spicy and smoky—...

Called oladyi or blinchiki (the diminutive of blini), these mini blini get their nutty flavor from buckwheat flour. T...

Authentic Russian blini are the diameter of a plate and yeasty, with lots of tiny air bubbles from fermentation. Anya...

These incredibly easy toasts—topped with roasted piquillo peppers, black olive tapenade and white anchovies—are the p...

Baking beets in caraway and sage-laced salt infuses them with flavor. Slideshows: Fast Hors d'Oeuvres

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