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Harissa, a staple in Tunisian and Moroccan cooking, ordinarily contains dried red chiles. Grace Parisi makes her gree...

A mix of mild chiles (poblano, Anaheim) and hot ones (serrano) gives body and heat to this quick braise made with bon...

Piadina is a pan-grilled sandwich made with a quick baking-powder flatbread. (If you’re in a rush, you could use a fl...

The trick to this wonderfully puffy souffléed omelet is to beat the egg whites until they form soft peaks, then ...

Beets have a strong presence in the cuisine of almost every ethnic group in Jerusalem, Yotam Ottolenghi explains. The...

In this brilliant trick from the book Modernist Cuisine at Home, Nathan Myhrvold simulates the taste of weeks-old, dr...

Chef Magnus Nilsson uses super-healthy linseeds (flaxseeds) to make these ethereal chips at Fäviken, his hyper-l...

Two Japanese ingredients—white miso and soy sauce—add great depth of flavor to this lush and very French sauce, yet a...

To match Bordeaux’s most affordable wines, Marcia Kiesel opted to create this dish with inexpensive but well-marbled ...

These crispy, sweet-and-spicy pork spareribs are a hundred times better than Chinese takeout char siu ribs, and they’...

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