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You might think gelatin went out with TV dinners and maraschino cherries, but this pretty, refreshing dessert is righ...

You need thick, firm-fleshed fish fillets to take the heat of pan-roasting; sea bass is ideal because the skin crisps...

Baking potatoes, usually called Idaho potatoes or russets, are best for gnocchi; since they're drier than other v...

If you really love beans, all you want in a bean soup is beans. There is very little liquid in this soup, but you can...

This heavenly gratin makes a creamy accompaniment to the beef. If using prepared horseradish, drain it well before ad...

Plus: More Vegetable Recipes and Tips

Plus: More Soup Recipes and Tips

Slideshow: Watercress Recipes

Palmer recommends tender Cervena venison, a high-quality farmed meat from New Zealand. You can substitute other venis...

Plus: More Pork Recipes and Tips

According to Alex Garcia, chef-owner of Erizo Latino restaurant in New York City, there are two secrets to true Cuban...

Plus: More Vegetable Recipes and Tips

This is a festive chicken dish, one that was always made for the birthday of Eileen Yin-Fei Lo's Ah Paw (grandmother)...

Wrapping foods in lettuce leaves is popular throughout China. The most commonly used lettuce has fragile leaves that ...

Plus: More Soup Recipes and Tips

Plus: More Seafood Recipes and Tips

These simple, hearty mashed potatoes owe their rich creaminess to buttermilk and their appealing texture to toasted p...

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