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

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

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

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

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

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

“I got the idea for this picadillo from my Cuban friend Cecilia.” Grace Parisi says. “It’s a rich and spicy, versatil...

To make his gratin even more decadent, Jeff Cerciello layers the celery root and sweet potato with bacon and Gruy...

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

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

Michael Symon uses leftover turkey stock and meat to make this soothing soup. Symon cooks sautéed carrots, parsn...

A pinch of cayenne pepper adds a spicy kick to these savory cookies, flavored with both sharp cheddar and smoked Goud...

The menu at star chef Marcus Samuelsson's Manhattan restaurant Red Rooster Harlem reflects the diverse communitie...

Although a skull is the traditional Day of the Dead motif, you can stamp these cookies into any festive shape, from p...