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Using foil pouches, or hobo packs, is a fabulous way to grill seafood and sliced or cubed meat, because it allows foo...

Plus: More Chicken Recipes and Tips

A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, wh...

Daniel Orr's family grows several hundred acres of soybeans on their Indiana farm, but he never actually ate one ...

From Eric Ripert of Manhattan's Le Bernardin comes this simple, sophisticated dish that relies on store-bought ma...

This Cypriot salad, which is traditionally served as part of a meze along with a glass of anise-flavored raki, is par...

This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with r...

Musa Dagdeviren improves on a classic mung-bean recipe from Gaziantep by adding a tangy and slightly spicy dressing.

Bill Yosses of New York City's Josephs (formerly Citarella) has a split personality. The flamboyant Bill, the boy-gen...

This popular mid-Anatolian family dessert is made with yogurt and walnuts and whatever else is at hand. Musa Dagdevi...

With this recipe Sylvie honors one of her favorite restaurants—Chez Hortense in Lège-Cap-Ferret near Bordea...

Shawn McClain of Spring and the new Green Zebra in Chicago blends Dungeness crab with Korean kimchi and panko (Japane...

Shelly Register, the pastry talent at Aubergine restaurant in Newport Beach, California, and at Village Bakery in nea...

Josh DeChellis of Manhattan's Japanese-inspired Sumile flavors these incredibly simple but hugely satisfying beef...

You can serve this aioli as a dip, a sandwich spread or as an accompaniment to grilled salmon or chicken.

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