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Author Anya von Bremzen makes her vibrant tomato-based gazpacho with beets, so it’s reminiscent of cold borscht. The ...

Crispy chicken skins are even better than fried pork rinds. At Yusho in Chicago, chef Matthias Merges bakes them unti...

This Korean-inspired recipe is fiery and a little bit sweet. Co-owner Lisa Shin of Wing Wings in San Francisco also u...

Filipino food is having a moment, thanks to flavors like adobo, a salty-tangy soy-vinegar blend that’s excellent with...

Pork sautéed in this sweet-and-spicy marinade from chef Hooni Kim of NYC’s Danji and Hanjan is delicious in lett...

Chef John Gorham serves these savory pancakes with soy sauce and kimchi pickling liquid on the side for dipping. Sli...

Chef Rick Bayless roasts garlic in oil, then spikes it with chipotle and lime so the sauce is tangy, spicy and smoky—...

Here a classic Niçoise salad is reimagined with Japanese flavors, including a delicious miso dressing, black ses...

This fried chicken from chef Shaun Doty of Bantam + Biddy in Atlanta is a no-fail, no-fuss version of classic fried ...

After eating sambal (an Asian, chile-spiked condiment) in Bali, chef Suzanne Goin created a version to serve with por...

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