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Mark Miller, chef-owner of the original Coyote Cafe in Santa Fe, two others in Las Vegas and Austin, and Red Sage in ...

Eileen Yin-Fei Lo teaches Chinese cooking at the China Institute in New York City and writes extensively on Chinese c...

The sweet licorice flavor of aniseed or fennel seeds adds depth to pork. For the sauce, look for dried figs that are ...

This recipe uses the rendered fat from crisped bacon for sautéing. You can substitute olive oil. Slideshows: Mo...

This recipe works best with the thin green beans commonly called haricots verts, but tender young green beans will do...

The juicy meat from lamb rib chops suits this quick curry. If you don't want to cut the meat yourself, ask your butch...

Many years ago, Mardee Haidin Regan was preparing a special dinner featuring Elizabeth Schneider's wonderful Arom...

Summer or winter, diners at Marichu enjoy this appetizer with a glass of smooth Rioja wine. A famous peasan dish, it ...

Purists will insist that the subtleties of a fine single malt Scotch are lost in a mixed drink, but Gary and Mardee H...

The restaurant Al Fornello-da Ricci in Ceglie Messapico is famous for the variety and splendor of chef Dora Ricci'...

Before adding the orange sections, you can strain the coriander seeds from the sauce; or leave them in for a spicier ...

If you can find the small, flat, yellow- or red-skinned onions sold here as cipolline, by all means use them in this ...

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