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To make his Sesame Schnitzel, Eitan Bernath places one of the chicken breasts into a large plastic bag. Pound it with the flat side of a meat mallet or a rolling pin to ¼ -inch thickness. Repeat with the remaining breasts. Then combine the flour, salt and pepper in a wide bowl. In a separate…

Spiralizing zucchini into “noodles” usually produces a poor imitation of the pasta they attempt to emulate. It’s better to let an ingredient shine on its own merits. And for raw zucchini, Italians have known what to do for ages. So the cooks at Christopher Kimball’s Milk Street looked to the…

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Peru’s lomo saltado is fusion cooking at its easiest and most approachable, a quick stir-fry of soy-marinated beef, tomatoes and hot peppers that reflects the country’s cultural — and culinary —influences, from Incan farmers to Chinese immigrants.

There are two camps of Mother’s Day celebrators: those who like nothing more than a lavish brunch/lunch/dinner at a restaurant, and those who hope for a homey celebration enjoyed while wearing a pair of fuzzy slippers.

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In the riot of colors and smells that is Cape Town, South Africa, we found a vibrant one-pot chicken and vegetable dish that turned our idea of what a curry is on its head. From a distance, this Cape Malay curry reads Indian, or maybe Indones…