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Chinese five-spice rub is a bold mix of cinnamon, clove, fennel seed, star anise and Sichuan peppercorn. Grace Parisi...

Burhan Cagda's most famous kebab, kusbasi, is the quintessence of what shish kebab should be. It's made from ...

One of Grace Parisi's favorite chefs, Marc Vetri of Vetri in Philadelphia, was the inspiration for this mostarda, an ...

"Soft-shell crabs were one of the first things I tasted as a young cook that completely flipped me out," says Paul Ka...

Raitas, yogurt dishes that offer a cooling contrast to spicy Indian dishes, are simple to prepare: Stir the yogurt un...

Suvir Saran grew up in Delhi, in northern India, but he clearly appreciates the vegetarian cooking of Kerala, the sta...

A cookbook published in 1669 called The Closet of Sir Kenelm Digby Knight Opened inspired Dennis Leary to make blancm...

This salad expresses Dennis Leary's interest in historical ingredients and cooking. "Bitter greens and nuts h...

"I love green chutney prepared with fresh mint, cilantro and green mango," says Suvir Savan. "When I'm in India I'm e...

Tandoori chicken, with its smoky flavor and shocking red color, is as popular in India as fried chicken is in America...

When Indians hear the word for this spicy, crunchy, sweet and sour snack, their mouths begin to water. Whether served...

This icy, savory palate cleanser resembles a frozen gazpacho. Like all granitas, it is easy to prepare without an ice...

Chef Way This dessert has several complex components: hibiscus sorbet, yuzu curd and rose-water foam. Easy Way The hi...

This is a fantastic alternative to the usually mayonnaise-rich, chunky chicken salad—and a great way to use left...

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