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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...

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

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

The Burmese make a simple breakfast dish by stir-frying leftover rice with crispy fried shallots, sweet peas and ear...

Rae and Noah Bernamoff’s magenta-pink onions have the perfect balance of sugar and tang. At their tiny Brooklyn, New ...

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

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