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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...

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...

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

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

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

Chef Way To make the wonderful broth that seeps into the chicken, eggs and potatoes, Jose Garces uses a complex homem...

As an alternative to chicken, Tim Love often roasts capon—a young, neutered rooster. Capons are usually bigger a...

This is Tim Love's version of Texas camp bread (a.k.a. pan de campo), the official state bread. It's called c...

Annabel Langbein returns again and again to this savory, Asian-accented dish. The key is selecting dense, thick fille...

Cooking soft-shell crabs on the grill gives them a smoky flavor and an appealingly chewy texture. The accompanying sa...

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