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"These are not your usual fritters," says cookbook author Yotam Ottolenghi. His are pancake-like, packed with caulifl...

For the lemongrass sauce here, chef José Manuel Miguel softens the chopped inner bulb in butter with shallots an...

For this deeply satisfying soup, chefs Anna Trattles and Alice Quillet roast cauliflower with cumin seeds and curry p...

While most recipes simply call for boiling or roasting beets, the salt-roasting method here is chef Ashley Christense...

This clever recipe treats avocados much like steak tartare, dicing them very fine and tossing them with capers, onion...

For this simple kale dish, the chopped leaves are cooked in garlic-and-chile-spiked oil until just wilted, then garni...

Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish....

Sriracha lovers will devour these spicy, crispy chicken wings. Feel free to dial up or down the heat, depending on yo...

This incredibly speedy recipe is from chef Cathal Armstong’s wonderful cookbook, My Irish Table. The mussels are stea...

Steamed mustard greens are tossed with sambal matah, a raw Balinese sauce made with shallots and lemongrass. It's fra...

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