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These homemade fish sticks often show up at Chef Mark Gottwalds' summer buffets—even finicky children can...

According to legend these light Jamaican corn bread fritters got their name because eating them is fun—like a festival.

Lemony-flavored sansho is ground Szechwan peppercorns. Shiso is a Japanese herb with a slightly sweet and peppery fl...

Chef Sascha Lyon starts his dinner parties with this fried hors d'oeuvre, and it's always popular. He prefers...

Few Latin Americans and West Indians would willingly live without yuca. They love its pleasingly starchy texture and ...

French fry-shaped fritters made from a chickpea flour dough are popular on both sides of the Mediterranean. In Proven...

Cambozola, while tastes like a combination of creamy Brie and potent Gorgonzola, fills these luxurious warm hors d'oe...

These satisfying hors d'oeuvres combine coriander-coated pork with a juicy corn salsa and sweet plantain chips. Look ...

People throughout France sit down regularly to a meal of deceptive simplicity and universal appeal: steak and french ...

This recipe was inspired by the curried goat at Gloria's Roti Shop in Brooklyn. Caribbean roti is a kind of burrito, ...

These divinely old-fashioned croquettes are crisp on the outside and soft on the inside. The mixture needs to be chil...

Trout is a staple in Patagonia, and it's often served with potatoes. To remove the tiny pin bones, arrange a fill...

The Christian community in southern India is fond of goat and beef curries, often prepared using vinegar as a tenderi...

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