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The French have taken the aromatic and deeply flavored Moroccan tagine and adapted it to their own taste. Daniel Gour...

Brick-colored, soupy casseroles flavored with sweet-spicy chili paste (kochujang) are the backbone of the Korean diet...

Lightly cooked asparagus adds a fresh taste and a slightly crisp texture to a rich, slowly simmered stew. Plus: More...

Hattie Austin Moseley ate this chili-like dish when she was growing up in Louisiana.

Chili first made its appearance in the early 1800s as "chili con carne." It was billed as a favorite dish in Mexico, ...

Chewy flat breads with roasted garlic are a perfect accompaniment for this thick and velvety soup.

Emeril Lagasse's father made this dinner almost every Sunday using linguiça, a long, dry Portuguese sausage made...

Plus: Ultimate Thanksgiving Guide Plus: More Soup Recipes and Tips

The St. John's Athletic Club was a favorite hangout of Emeril Lagasse and his parents. He was inspired to create this...

Colombo is a spice blend that was introduced to the Caribbean by Indian and Sri Lankan laborers. In fact, colombo is ...

Ali Baba is a cat who likes to watch while his owner, Ron Cook, makes this dish (with either rabbit or chicken). Ron ...

For many years, Lydie Marshall prepared Coq au Vin for her husband's birthday using year-old roosters. The birds were...

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