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This is an inexpensive, easy, playful take on a sushi roll. It makes a terrific party snack. Slideshow: Fast Hors d’...

Sushi rice makes this dairy-free rice pudding—made with unsweetened almond milk—pleasantly chewy and creamy. Slidesh...

The idea for this elegant recipe came from a hearty Moroccan fish-and-tomato stew that’s made in the oven. Mourad Lah...

Students in Haven’s Kitchen’s tapas class learn to make this twist on classic Spanish fried potatoes. The lemony aiol...

This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredi...

These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great sub...

Chefs are puffing up all kinds of grains to add a texture jolt. Here, Grace Parisi's take on the trend: A homemade cu...

This tasty riff on a falafel sandwich uses black beans and quinoa in place of chickpeas. Slideshow: More Recipes for...

This one-pan supper combines a number of standard shelf-stable pantry staples, like sun-dried tomatoes, tinned sardin...

In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. ...

These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped w...

Shaun Doty makes flavorful sauces for his exceptional rotisserie chicken at Bantam & Biddy in Atlanta, like this ...

This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mush...

These honey-flavored cereal bars with puffed rice and toasted oats, from Real Snacks by Lara Ferroni, make a great su...

The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mother dough) made wit...

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