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Ethnic Cuisine

Savory Pancakes Are Perfect Holiday Hors D’Oeuvres

With Christmas and Hanukkah less than one week apart this year, I am thinking about dishes I can serve for both holidays. Looking at traditional Christmas dishes, I notice that most are closely tied to one country…

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Mexican Food Made Authentic

From Sinaloa’s rugged, majestic mountains and pine forests to Veracruz’s green coasts and tropical jungles, Mexico’s food varies widely-reflecting Caribbean, Spanish and Mayan influences.

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Thai Beef Grill

Recipe for Thai Beef Grill

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What’s Up With Wasabi?

Today, American chefs combine the Japanese condiment Wasabi with local ingredients, especially fish. In fusion cooking, it works nicely in mashed potatoes, light sauces, marinades and dressings, particularly accompanying salmon. Includes recipe for Wasabe Salmon and Edamame Rice Bowl.

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Beef Teriyaki

Recipe for Beef Teriyaki

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Citrus Spinach Salad

Recipe for Citrus Spinach Salad

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Grilled Thai Beef Sirloin with Tangy Lime Sauce

Recipe for Grilled Thai Beef Sirloin with Tangy Lime Sauce

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Moo Shu Beef

Recipe for Moo Shu Beef

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A Simple Summer Sauce From Italy

Pesto, once an exotic Italian sauce, is now so common and popular that it can be found ready-made on supermarket shelves. But it’s much better home-made, and easy to make, especially in the summer when tomatoes are at their best.

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Pork Country-Style Ribs with Asian Plum Sauce

Recipe for Pork Country-Style Ribs with Asian Plum Sauce

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Salty, Sweet, Sour, Bitter and – Umami?

The four basic tastes – salty, sweet, sour and bitter – are familiar to us, but so is umami, the Japanese name for “the fifth taste” that doesn’t have a name in the West. Includes recipe for Mushroom, Green Pepper and Onion Omelet.

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Sweet and Sour Shrimp with Oranges

Recipe for Sweet and Sour Shrimp with Oranges

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Sesame Noodles with Shrimp and Peppers

Recipe for Sesame Noodles with Shrimp and Peppers

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The French Enlightenment

As nutrition-conscious cooks around the world change their cooking methods to create lighter meals, certain cuisines seem to present more of a challenge than others. French food, with its customary reliance on cream, lard and butter is an obvious example.

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Top of the Mornin’ with Irish Scones

The Irish have the Blarney Stone and the gift of gab. They also have a genius for turning simple, unassuming ingredients into dishes glowing with comfort and flavor.

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An Irish Classic for St. Patrick’s Day

Irish chefs have gained the respect of world food connoisseurs, but they have not forgotten their roots. So although pub food has been joined by haute cuisine, homely traditional dishes still hold their place.

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How Pasta is Made: The Inside Story

Have you ever opened a package of pasta and wondered how all those little shapes were made? Well, eat this up!

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