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Red chard makes this earthy dish more festive, though you can use green chard instead. Cooking the chard stems and le...

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

Make sure to shake the skillet often to prevent the chicken from sticking.

Cooking with tea leaves is common in China, particularly in tea-growing regions such as Hangzhou, where fresh leaves ...

Plus: More Vegetable Recipes and Tips

Put together this buttery spread, flavored with lemon and dill, in a matter of minutes. Serve with sesame crackers, t...

Unlike many of their neighbors, Connie Serrette and Allen Zeringue add celery to their courtbouillon, which they mak ...

The Spanish generally flavor bell peppers over spicier chiles. However, Susan Feniger and Mary Sue Milliken were rece...

Charles Bowman uses bread crumbs and a little Parmesan cheese to bind his golden zucchini cakes. They are best served...

The lavish use of spices is the heart and soul of Indian cooking. This fragrant chicken is sweet, sour and spicy all ...

There are many versions of Greek garlic dip, some thickened only with brad, others just with potatoes. Nicola Kotsoni...

If bay scallops are unavailable, use sea scallops that have been halved horizontally and then vertically.

This earthy salad, a Kotsoni family recipe, makes a lovely counterpoint to the Potent Garlic Dip.

This dish takes its inspiration from Cajun cuisine. A trio of chiles—árbol, ancho and jalapeño—gives the sh...

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