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There are clever ways to use food items that might otherwise be thrown out.

The fresh cod in these flour-shelled tacos is seasoned with a slightly spicy mix of chili powder, cumin, paprika, and garlic powder.

Everything cooks in one pot, creating a deeply satisfying, quick meal with classic Spanish flair.

With a run of springlike weather and the beginning of Lent, now is a great time to try a new batch of recipes that are lighter in preparation but not in flavor.

A warm skillet of cabbage, seeds, and eggs supports estrogen metabolism and overall wellness.

Golden cubes of crispy tofu soak up a deeply peppery broth, delivering comfort and depth in equal measure.

Braised winter carrots, Parmesan cheese, and heavy cream make a sweet, decadent sauce inspired by Milan.

In recent decades, there has been a terrible trend among many “dry” wines to be “softened.”

Corned beef starts with fresh beef brisket and a curing brine that includes salt, spices, and sugar.

Long before its current moment in the spotlight, Filipinos used vinegar as an integral element in their cooking.

There are clever ways to use food items that might otherwise be thrown out.

The fresh cod in these flour-shelled tacos is seasoned with a slightly spicy mix of chili powder, cumin, paprika, and garlic powder.

Everything cooks in one pot, creating a deeply satisfying, quick meal with classic Spanish flair.

With a run of springlike weather and the beginning of Lent, now is a great time to try a new batch of recipes that are lighter in preparation but not in flavor.

A warm skillet of cabbage, seeds, and eggs supports estrogen metabolism and overall wellness.

Golden cubes of crispy tofu soak up a deeply peppery broth, delivering comfort and depth in equal measure.

Braised winter carrots, Parmesan cheese, and heavy cream make a sweet, decadent sauce inspired by Milan.

In recent decades, there has been a terrible trend among many “dry” wines to be “softened.”

Corned beef starts with fresh beef brisket and a curing brine that includes salt, spices, and sugar.

Long before its current moment in the spotlight, Filipinos used vinegar as an integral element in their cooking.