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Chef Vincent Guerithault makes his unusual taco towers by filling tortillas with earthy Provençal vegetables and...

Traditionally escabeche is made by pickling fried fish. Chef Allen Susser's quick version features sautéed s...

The sweet licorice flavor of aniseed or fennel seeds adds depth to pork. For the sauce, look for dried figs that are ...

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Plus: More Seafood Recipes and Tips

You will need a little more than half of this bread for chef Mark Miller's Pheasant with Chorizo and Corn Bread Stuff...

This recipe uses the rendered fat from crisped bacon for sautéing. You can substitute olive oil. Slideshows: Mo...

Sweet roasted garlic cloves and smoky, fruity chutney spice up these simple grilled chicken breasts. Reserve any left...

A mix of hot chile peppers and sweet bell peppers packs this dish with flavor.

Plus: More Appetizer Recipes and Tips

These wontons can be deep-fried, steamed or boiled and may be served with any one of the accompanying dipping sauces.

The juicy meat from lamb rib chops suits this quick curry. If you don't want to cut the meat yourself, ask your butch...

For extra kick, sprinkle some crushed red pepper into the garlic in the skillet.

Don't let the length of the ingredient list deter you from making this lemon-scented fish served with coconut ric...

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