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Chef Jenn Louis makes this version of pasta all'amatriciana with just a few flavor-packed ingredients. She likes to u...

This tasty shrimp is brightly flavored and nicely spiced, with an appealing heat that lingers. Slideshow: More Shri...

The smart trick here is using prepared ingredients to compose this tangy icebox cake. Slideshow: More Cheesecake Rec...

Jacques Pépin cleverly uses strawberry jam and black currant liqueur to sweeten this dessert. He stirs them into...

This multipurpose dressing makes a perfect dip for crudités and a great go-with for grilled steak, or swap it fo...

Traditional kinilaw, the Filipino version of ceviche, uses vinegar and fresh citrus to "cook" the fish. Here, chef Ed...

Finally, a granola that's not too sweet: This one, from Zoe Nathan, is toasty and crisp, brimming with nuts, dried fr...

In just 20 minutes, chef Aarón Sánchez cooks shrimp in a punchy Latin-style sauce with chiles and plenty of...

"Avanzi means ‘leftovers,' in Italian," says Matt Jennings, who often made this pizza on Fridays with his host family...

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and ...

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