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Serves 6

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Zoe Nathan makes this healthy and not-at-all-spicy chili with grains, carrots, mushrooms and beans for tons of great ...

Chef Tim Wiechmann serves this Kraüter Salat: a colorful mix of shaved cabbage and radishes tossed with herbs, a...

After spending time cooking and eating in Sicily many years ago, Andrew Zimmern started keeping bread crumbs around t...

For this amped-up quinoa salad, Best New Chef 2014 Dave Beran tosses boiled quinoa and crunchy roasted quinoa with sm...

Jacques Pépin cleverly uses strawberry jam and black currant liqueur to sweeten this dessert. He stirs them into...

In this summery spin on a croque-monsieur, roasted heirloom tomatoes are piled on bread that’s slathered with creamy ...

Chef Hugh Acheson combines sweet, salty, spicy and tangy flavors in this exceptional summer tomato salad, tossing pea...

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

Smashing ripe avocado with olive oil, lemon juice, honey and garlic creates a fantastic, creamy dressing for this hea...

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

The secret to these juicy and superflavorful pork burgers is blending chorizo, capers and fresh ricotta into the grou...

A mix of crisp charred haricots verts and blanched green and yellow wax beans, as well as juicy cherry tomatoes, give...

This simple, intensely flavorful dish from F&W's Kay Chun combines luscious jarred tuna with peppers, garlic, ca...

Andrew Zimmern makes this recipe all summer long with everything from orange sunburst cherry tomatoes to Valencias to...

Although this blend of raw tomatoes, paper-thin onion and mild green peppers seems Italian, it’s a common mix for Jap...

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