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When Mexicans want to say "I couldn't care less," they'll remark "Me importa un cacahuete"...

Korean pancakes called jon come in myriad varieties. After you've tried this classic version, experiment with shredde...

Cooking whole fish doesn’t get much easier or more delicious than this. Inspired by a dish she had in Mexico’s coasta...

Short ribs are Korea's national meat; they turn up on the grill, in long-simmered soups and in this soul-warming,...

The marinade on this chicken is also delicious on pork, or you can use it as a glaze for grilled fish steaks or for w...

Plus: More Dessert Recipes and Tips

Ina Garten likes to double this recipe and prepare 2 cakes at a time: one to serve right away and a second to freeze ...

Asia's proximity and Kangaroo Island's stellar crayfish inspired Donna Hay to make this rice noodle salad. Am...

Living in Oregon, Darryl and Sarah Joannides are surrounded by wild mushrooms: shiitakes, Portobellos and oyster mush...

The Fourth-of-July tomato plant produces smallish fruit (about 3 inches) with a nice tartness—perfect for salsa. And,...

The sugar and dill in the glaze are used by Scandinavian-Americans in Minnesota to cure gravlax, but the combination ...

These sandwiches are standard street fare throughout Southeast Asia, from Ho Chi Minh City and Phnom Penh to Vientian...

Macadamias add crunch and an unexpected buttery richness to this salad. Slideshow: Terrific Green Salads

Use ground pork butt for juicier, more flavorful burgers, ground pork loin for leaner ones.

Plus: More Vegetable Recipes and Tips

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