Author: Ruth Cousineau
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Watson, who's from Louisiana, grew up on his mom's dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very...
Author: Quealy Watson
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Author: Bon Appétit Test Kitchen
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Author: Chef Neil Perry
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Author: Daisy Martinez
Author: Bon Appétit Test Kitchen
Author: Leona Tiede
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Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with...
Author: Andrea Albin
Author: Lora Zarubin
Author: Kay Chun



