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The key to these delicious bruschetta from chef Nancy Silverton is lots of olive oil. After she bakes the chickpeas w...

This fruity salsa gets great smoky flavor from caramelized pineapple and heat from minced jalapeño. It’s great o...

Bloggers Melissa and Jasmine Hemsley make this minimalist recipe with healthy fats—coconut oil and roasted almond but...

Elizabeth Madden puts cranberries to great use in this versatile preserve: Serve it with turkey, stir it into a cockt...

This marmalade is great stirred into a gin or bourbon cocktail. Use a mild smoked salt, such as Maldon, so as not to ...

California’s kiwi season runs from October to May. Here, Dafna Kory turns that sweet fruit into a supereasy jam. Sli...

Tempeh has a long way to go before it becomes as popular as other soy products, but its wonderfully firm texture and ...

Shelley Wiseman shares her passion for Mexican cooking with recipes like this fruity, spicy sauce made with pasilla d...

Made from slow-simmered apples, sweet onions and stout beer, this sweet-savory chutney is stellar with sharp cheddar ...

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