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Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and ...

These fast hoagies from F&W's Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, pep...

F&W's Kay Chun cooks a mound of sweet peppers with onion and garlic, then tosses them with tomatoes and parsley f...

These simple, Japanese-style swordfish steaks marinate in soy, sake and mirin before grilling. The accompanying miso ...

To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp. Slideshow...

Molly Chester uses bold ingredients—curry powder, maple syrup, cayenne and spicy mustard—to create a spicy-sweet glaz...

Baking eggplant makes it supertender and creamy. Here, it’s topped with warm, lemony ricotta cheese and crispy crouto...

Using sweet corn in a creamy, silky panna cotta makes for an unexpected and delicious summer dessert. Slideshow: Pan...

To garnish her grilled steak, chef Stephanie Izard prepares a summery salsa of sweet cherries and plum, with chopped ...

The key to this simple salad is slicing the raw asparagus thinly, so it takes on the flavor of the lemony marinade.
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