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Inspired by a best-selling dish at Blue Ribbon restaurants in New York City, owners Eric and Bruce Bromberg recently ...

Using leftover chicken in a hash with green pepper, onion and jalapeños makes a nice, hearty breakfast. A dash o...

This is a fun marriage of a chicken salad sandwich and a crunchy pressed panino. Slideshow: Hot, Melted Sandwiches

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

Easy and fast, these tacos are great for a weeknight dinner. Adding jalapeño to the chicken gives it a nice, une...

Pipían is a sauce made from dried chiles, ground seeds and nuts. This one, with almond butter and anchos, is del...

The lavishly spiced plum compote from the Republic of Georgia is Anya von Bremzen’s mother’s favorite condiment for g...

The best way to improve on a great grilled cheese is to sprinkle some cheese on the outside of the bread. It creates ...

Kohlrabi is a member of the cabbage family that’s firm and round—not a leafy head. It’s crisp and juicy and makes a f...

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

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