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Serves 6

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This salad from F&W’s Kay Chun combines crunchy raw brussels sprouts and apples in a bright, spicy, refreshing dr...

The Earl Grey tea that coats this pork has an almost citrusy flavor that infuses the meat as it roasts. The apples in...

This superhealthy, supereasy soup is from Michael Stebner, director of culinary innovation for Sweetgreen, a Washingt...

“Despite its name, sweet brown rice isn’t sweet,” says chef Marco Canora. Instead, this short-grain glutinous rice re...

Farro is a chewy, earthy emmer wheat that’s grown in Tuscany, where chef Marco Canora’s mother is from. When cooked r...

Bloggers Jasmine and Melissa Hemsley mix quinoa with grated cauliflower, salty halloumi cheese and chickpea flour to ...

This starter from chef Tom Douglas is an almost-instant take on gravlax. While the thinly sliced fillet gets a 30-min...

This roasted carrot salad with prosciutto is a master class in how to use hardy vegetables like sunchokes, parsnips, ...

This recipe from Sara Forte is a fun mix of several types of citrus and two kinds of pear in a spicy, tangy syrup. S...

Fragrant vanilla-bean butter does double duty here—it both flavors the squash and softens the skin during roasting. T...

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