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Tahini sauce always accompanies Falafel; it's also traditional for dressing simple plates of fried, broiled or ro...

In beirut, this traditional Lebanese salad, made with lots and lots of parsley and just a little bulgur, is a meze st...

Fresh tangerine juice makes a lovely dressing for Edwin Goto's first-course salad from the The Lodge at Koele. You ca...

Teresa Barrenechea of New York City's Marichu makes this chunky version of Spain's most popular soup. If you prefer a...

This seafood sandwich from Craig Shelton of The Ryland Inn in Whitehouse, New Jersey, is best eaten at the beginning ...

This brilliant green puree takes almost no time to make because it's not cooked. Serve it with sliced focaccia, B...

Everyone who knows Madhur Jaffrey knows of her passion for radishes. She often serves them with drinks at dinner part...

Here's a refreshing salad that will stretch a couple of cups of young leaves to feed six. Purslane is also wonder...

Plus: More Vegetable Recipes and Tips

Try spreading this herb-filled sauce thickly on such fish fillets as salmon or sea bass and letting them marinate for...

To eliminate the unpleasant sharpness of onions, Chilean cooks thinly slice them and then soak them in salted or suga...

For an alternative to the goat cheese, try a slightly sharp, grated melting cheese, such as aged provolone or Mancheg...

Plus: More Dessert Recipes and Tips

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