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If you have leftover cooked skinless chicken breasts, use them instead of poaching the meat in Step 2; you'll need ab...

Braised artichokes, filled with savory garlic-and-dill-flavored rice, are another Kotsoni family favorite. Medium art...

Susan Feniger and Mary Sue Milliken like food to be juicy and this simple fish in a flavorful broth is a perfect exam...

This zesty relish is made with preserved malagueta peppers, a hallmark of Brazilian cooking. You can substitue any sp...

In Thailand, fresh chiles are typically ground to a potent paste with lemongrass, cilantro, kaffir lime leaves and sp...

Use the leftover fragrant mint oil as a marinade for chicken, lamb chops or firm white-fleshed fish or mix it with le...

Packed with three cheeses and shredded radicchio, these pasta shells are set off by a roasted tomato and fennel sauce...

Be sure to add the sorrel to the sauce shortly before serving—its lovely green color fades quickly. Serve this e...

Plus: More Dessert Recipes and Tips

For this recipe, you can use small pieces of salmon fillet, since the fish will be chopped anyway. Rick Moonen likes ...

This buttery yellow cake is so wonderful, you may never make pound cake again. It's unusual not only in the proportio...

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