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The Swiss chard is a stand-in for the robust green sweet potato leaves Pépin discovered in Africa, and fresh tro...

Josiah Citrin adds kataifi—finely shredded wheat used in many Greek pastries—in place of bread crumbs to make his sea...

Jacques Pépin created this hearty stew with ingredients he found at the Livingstone Farmers' Market. Peanuts...

For the ultimate crispy fried chicken recipe, we turned to Scott Peacock, the chef at Watershed in Decatur, Georgia, ...

Cooking whole fish doesn’t get much easier or more delicious than this. Inspired by a dish she had in Mexico’s coasta...

My Calabrian grandmother always used plain white rice to make her incredible arancini (rice balls), but I prefer to c...

This typical Sardinian dessert, called sebadas, is traditionally made with tangy fresh sheep's milk cheese, but a...

I could eat these huevos rancheros at any time, day or night. They've got every ingredient that I like: vegetables, c...

The tangy caper and rich crème fraîche accompaniments balance these salty fritters nicely, but lemon wedges...

This fish is first deep-fried, then marinated and chilled. In Egypt, cooks use bream from the Mediterranean, but you ...

Okra, a staple of Southern cuisine, happens to be the mascot of the Delta State University sports teams. Michael Lomo...

Some of the freshest catfish in the Delta is sold from right out of the backs of pickup trucks. Plus: More Seafood R...

While he was growing up, Jasper White adored the batter-dipped and deep-fried corn dogs that were sold along the boar...

Slideshow: Fast Hors d’Oeuvres

Cristina Rastelli makes individual free-form potato cakes at Il Capanno, but this family-style molded version is easi...

Saltimbocca, which, translated from the Italian, means "jump in the mouth," is traditionally prepared with veal, sage...

Literally translated, saltimbocca means “jump in the mouth,” a clear indication of just how good this classic dish ta...

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