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Star chef Anthony Bourdain garnishes his uber-classic, flavorful fish soup with toasts slathered with garlicky rouill...

“Some people follow Texas or American barbecue. Me, I’m a connoisseur of Korean barbecue,” says chef Roy Choi. “Grow...

This creamed spinach is so silky and light that you won’t miss the cream. The crunchy bread crumb topping is a fantas...

To make this delicious and simple salad special, it’s quickly popped in the oven to wilt the greens and melt the chee...

Mourad Lahlou says that chermoula (a Moroccan seasoning containing primarily garlic and coriander) is essentially the...

Students in Haven’s Kitchen’s tapas class learn to make this twist on classic Spanish fried potatoes. The lemony aiol...

Aimee Olexy’s lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.Slideshow: Te...

This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredi...

At his new chicken-focused restaurant in Atlanta, Bantam + Biddy, Shaun Doty uses an Old Hickory rotisserie to cook h...

This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig fi...

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