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This herb-heavy variation of the Middle Eastern classic swaps the usual ratio of bulgur to herbs, making it brighter,...

Chef Chad Colby cleverly turns the classic Piedmontese hors d'oeuvre into a savory side dish by dressing pan-seared c...

This velvety soup gets intense flavor from cumin and sweetness from caramelized onions. Toasted bread torn into piece...

Chef Matteo Gambi grills these marinated pork and bacon-wrapped turkey skewers for a great charred flavor, then finis...

When farmers' markets are in full swing, cookbook author and hunter Georgia Pellegrini loves making these jumbo sugar...

Lamb necks, an underappreciated cut, are fantastic when braised, such as in this homey stew from Boston chef Tony Maw...

This roast leg of lamb is rubbed with the classic combo of rosemary and garlic, but gets an unexpected twist with the...

Perfect for springtime, this delicious side dish features haricots verts sautéed in olive oil and butter with fr...

This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fr...

To go with his tender braised short ribs, Hugh Acheson puts a spin on the classic Southern side of collard greens by ...

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