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San Francisco star chef Corey Lee ingeniously reinvents pan-fried dumplings by adding a batter that turns the dumplin...

This easy shrimp from chef Alon Shaya packs all of the ingredients into one skillet, which is then set in the oven. I...

To make her fondue especially rich and creamy, Ali Larter adds Brie to a mix of Swiss cheeses. She serves the fondue ...

In his clever version of stuffed grape leaves, chef Jean-Georges Vongerichten uses tender kale as the wrapper, and st...

To make these delicious, grilled pork skewers, chef Kris Yenbamroong briefly marinates strips of pork shoulder in coc...

To make this delicious dish, radishes are tossed with rosemary-spiked brown butter and then quickly grilled. They're ...

Author Patricia Wells packs a tangy goat cheese log with fresh herb sprigs before being covered with olive oil. Bonus...

"These are not your usual fritters," says cookbook author Yotam Ottolenghi. His are pancake-like, packed with caulifl...

This delicious roasted-tomato vinaigrette is enhanced with blue cheese, which makes the dressing extra-thick and rich...

A great benefit of these crispy potato latkes is that they can be made ahead. The oven-baked latkes can be refrigerat...

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