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Combining cooked egg noodles with smoky pimentón and eggs creates a delicious dish that's a playful combination ...

This crisp, tangy and colorful condiment requires no cooking whatsoever, but you do have to wait a week while the veg...

Chef Ricardo Zarate uses paiche, a firm, white fish imported from South America, in these tasty lettuce wraps. Since ...

To make his phenomenal fried chicken, Tyler Florence first bakes it low and slow, so it's juicy. Then he coats the ch...

Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla ...

Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish....

This wintry beer cocktail is low in alcohol, making it perfect as an aperitif. Plus: More Cocktail Recipes

Roasting chicken breasts on the bone keeps the meat super-juicy. Dressing with a reduced chicken stock and brown butt...

To add her spin to the popular British confection known as Millionaire's Shortbread, pastry chef Jennifer Yee sprinkl...

Don't be fooled: This is not American-style Chinese chicken salad. It's way better—crunchy, light and spicy. Slides...

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