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Sensuous and not too sweet, these little chocolate pots de crème are made with only four ingredients, so it's es...

Marcia Kiesel misses the crisp little fish that Madame Xuan, one of the Nha Trang home cooks, fried for her in freshl...

The classic Cuban version of West African fufu (mashed plantains) mixes in bits of crispy pork. Michelle Bernstein pr...

This sauce is based on anchoïade, a Provençal dressing made with garlic, anchovies and olive oil that's usu...

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...

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.