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Thick-cut potato chips in this crust stay more crispy than the standard kind. Salt-and-pepper is delicious here, but ...

Chef Rene Ortiz serves modernist Mexican dishes at La Condesa in Austin. His smoky, tomatoey tortilla soup is a bit s...

This aromatic chicken cooked with arugula, watercress and romaine lettuce makes a great one-skillet meal. Slideshow:...

This vibrant catfish salad with mint, dill, cilantro and a spicy lime dressing is served with a bowl of raw vegetable...

Alex Stupak's spicy, tangy salsa, made with 50 dried árbol chiles, is an amazing all-purpose hot sauce. Accordin...

No shucking necessary: Once the oysters open on the grill, simply top them with David Kinch’s smoky, tangy butter. S...

New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, p...

Habanero chiles are incredibly fiery but their naturally fruity flavor is delicious with the orange juice in the sals...

In this fun twist on the classic Italian dish veal Milanese (a pounded, breaded and fried veal cutlet), Marcelo Betan...

This creamy, silky pasta gets salty pops of flavor from fish roe. Paul Qui uses mentaiko (spicy marinated pollock roe...

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