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

Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween ...

Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy. Slideshow: Ter...

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

These delicious stuffed shells get flavor from a mixture of two kinds of cheese and vegetables.Plus: Delicious Pasta ...

Traditional southwestern French flavors—meaty duck breasts, duck cracklings, toasted walnuts and nut oil—pair with sw...

A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie. Slideshow: Easy Holida...

To speed up this brothy goulash soup, Grace Parisi uses quick-cooking ground beef instead of the more traditional chu...

One of Grace Parisi’s favorite tricks for cooking chicken drumsticks: Slice the meat to the bone before braising to h...

This elegant puff pastry is quick to make. You’ll be surprised at how delicious butternut squash is for dessert. Look...

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