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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...

In this Greek Passover recipe for haroset, dried fruits replace the fresh apples familiar to most American Jews. A sw...

Plus: More Dessert Recipes and Tips

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

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