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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...

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