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Sweet and salty miso, made from fermented soybeans, is the perfect marinade for moist and meaty salmon fillets.

The wonderfully nutty and chewy brown rice in this simple pilaf is a great source of fiber.

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Depending on which ingredients look best, Bar Pintxo inside Barcelona's historic La Boqueria market will make thi...

This crusty casserole of succulent mole-braised pork, sandwiched between tender, cakey masa dough, is like a supersiz...

A barbecued brisket has a slightly denser texture than one that has been braised, but Adam Perry Lang believes it can...

Instead of relying on heavy cream and butter, this recipe uses lighter ingredients like olive oil and half-and-half t...

Diced raw onions make this refreshing salad extra crisp and pungent. Adam Perry Lang sometimes likes to substitute sm...

This recipe was inspired by the luscious garlic flan that executive chef Cindy Wolf serves at Charleston in Baltimore.

Cal Peternell, sous chef at Chez Panisse in Berkeley, California, makes an already simple cooking method—braisin...

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John Folse, who owns the New Orleans-based specialty-food company Chef John Folse & Co., learned all about Cajun ingr...

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