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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...

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...

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