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At Mesa Grill in New York City, Wayne Harley Brachman uses the unlikely combination of flour tortillas, mascarpone an...

The Upper Crust • December 1995

These little cakes, from The Upper Crust in New York City, have a wheaty flavor and a refreshing citrus-spiked cranbe...

Jackson and Company • December 1995

At parties catered by Jackson and Company in Houston, these deep-fried balls of risotto, known as arancini, or little...

Mushrooms marry well with tofu (which is cooked until crisp on the outside but still soft in the center), and oyster ...

When chefs Anne and David Gingrass make this cumin-dressed seared steak salad, it reminds them of the fun they had gr...

Plus: More Appetizer Recipes and Tips

The secret to making good french fries is to cook them twice: the first time to cook the potatoes through, the second...

This old family recipe, Chiles Pasillas Rellenos de Papa, was given to author Diana Kennedy in San Miguel de Allende ...

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