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“My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches,” says Michael White. He serve...
“Nothing is better for big-party entertaining than putting toppings on bread,” says Tamar Adler. She and her brother,...
Aida Mollenkamp discovered North African food when she arrived in Paris to study at Le Cordon Bleu and ended up livin...
Cooks in Japan cure all kinds of food in miso, from fish to tofu. Inspired, chef David Myers uses the fermented soybe...
“We always choose a lighter, green salsa like this one for poultry or vegetables,” says Anna Zepaltas. “With a strong...
While training at the Los Angeles Culinary Institute, Anna Zepaltas learned that French cooking doesn’t have to be in...
Anna Zepaltas reserves powerful, complex-tasting red salsas for beef, pork, lamb or hearty mushroom tamales. Slidesh...
Beets have a strong presence in the cuisine of almost every ethnic group in Jerusalem, Yotam Ottolenghi explains. The...
Minneapolis chef Sameh Wadi offers several variations on hummus at his modern Mediterranean restaurant, Saffron. One ...
This spread gets a triple hit of smoky flavor from grilled eggplant, ancho chiles and smoked Spanish paprika. It's de...
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