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Light, tasty and colorful, this hors d'oeuvre, also known as escavŌche, is a specialty of the Ardenees, the ...

As everyone in Belgium knows, a potent Duvel ale is fantastic with fried seafood. Adding some Duvel to the batter for...

Chef Eberhard Müller makes a sophisticated vinaigrette using Pernod to add more fennel flavor to the fennel sala...

Chef Melissa Kelly of Primo, in Rockland, Maine, features these fritters in spring. They taste like sophisticated dou...

Jennifer Aranas grew up eating dessert spring rolls (known as turon) filled with bananas and jackfruit. The chocolate...

Almost any freshly grated melting cheese can be used to make these crisps, but sharper cheeses are the best foil for ...

This recipe comes from Michael Cordúa, a 1994 Best New Chef, now chef-owner of Churrascos, Amazon and Améri...

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