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The sweet licorice flavor of aniseed or fennel seeds adds depth to pork. For the sauce, look for dried figs that are ...
Cooking at high heat tends to accentuate the bitterness of radicchio; to mitigate the astringency, replace half of th...
These wontons can be deep-fried, steamed or boiled and may be served with any one of the accompanying dipping sauces.
Use this flavored salt as a dip for any fried food or as a dry rub in cooking.
Garlic chives have a distinctive but subtle garlic flavor. Look for them at Asian or farmers' markets or specialty pr...
After you shell the shrimp for this dish, simmer the shells in water to make a simple stock. If you wish, you can sub...
Traditionally escabeche is made by pickling fried fish. Chef Allen Susser's quick version features sautéed s...
Chef Vincent Guerithault makes his unusual taco towers by filling tortillas with earthy Provençal vegetables and...
This rich-tasting, cheesy, yet low-fat dish can be made with regular as well as coarse cornmeal; just don't use fine ...
Eileen Yin-Fei Lo teaches Chinese cooking at the China Institute in New York City and writes extensively on Chinese c...
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