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Zarela Martinez is chef-owner of Zarela Restaurant in New York City and author of Food From My Heart (Macmillan), whe...

The blender makes instant work of this cold Spanish soup. Since gazpacho improves with age, make it ahead of time whe...

Summer or winter, diners at Marichu enjoy this appetizer with a glass of smooth Rioja wine. A famous peasan dish, it ...

Any banana-berry juice from the supermarket works for this dessert.Plus: More Dessert Recipes and Tips

Food & Wine's Marcia Kiesel updates a Forties' favorite. Slideshow: More Cold Soups

Spicy fennel adds an edge to this smooth, roasted sweet red pepper soup.Plus: More Soup Recipes and Tips

Puerto Rico's island culinary heritage is a wonderful mix of Spanish, African, Taino and more—all of which h...

This soup is an ideal vehicle for leftover sourdough bread, which is cut up into cubes, then browned in the oven to e...

To save cooking time: use tender cuts of meat in stews, like the pork tenderloin here.

The pressure cooker really makes short work of stock. Compared with a traditional recipe, this chicken stock takes ab...

This unusual sweet and savory recipe was given to Marcia Kiesel by her friend Harry Reillo of Quebradillas, the "town...

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