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These mushrooms are marinated in a horseradish-and-juniper brine, flavors that are especially nice in winter. They pa...

Jeff Cerciello pickles his mushrooms in a horseradish-and-juniper brine—flavors that are especially nice in winter wi...

“I’m half Chinese, so tea-marbled eggs were a staple snack,” says Valerie Gordon. To turn the eggs into a sophisticat...

This mayonnaise-based glaze, flavored with toasted sesame seeds and Sriracha chile sauce, is delicious brushed on all...

Sylvan Mishima Brackett prepares rice the traditional Japanese way, rinsing it several times before cooking to remove...

Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The ...

When chef Sera Pelle cooks lunch for the staff at Natural Curiosities, she turns to one-pot dishes like this hearty v...

These delicious, hearty vegan lettuce wraps star roasted tofu, tangy papaya salad and crunchy cashews.

“This dish speaks to the simplicity and resourcefulness of Sicilian cooking,” says Curtis Di Fede. Instead of frying ...

This Indonesian beef classic is wonderfully rich and fragrant. Top it with a crunchy hit of peanuts. Slideshow: More...

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