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Simple and tasty, chef Jimmy Bannos, Jr.’s sweet-smoky chicken is a great go-to dish any night of the week. Slidesho...

Superfresh baby squash is terrific raw in this simple salad from chef Jimmy Bannos, Jr., which is studded with tangy-...

Finger-long and typically mild (one in 10 is spicy), shishito peppers are sautéed, simmered, grilled and eaten r...

This pretty, fresh-tasting tomato soup is David Chang’s riff on Greek salad: He tops it with tomatoes, olives, honeye...

A very quick marinade and just a few minutes on the grill turn eggplant into the perfect base for this must-make spre...

Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions...

Both chickpeas and prepared baba ghanoush, the smoky Middle Eastern eggplant spread, flavor this easy no-cook pasta s...

This peak-season fresh corn dressing from F&W’s Kay Chun—flavored with garlic, shallot and parsley—is great with ...

Author Nancy Singleton Hachisu, an American expat married to a Japanese farmer, suggests serving these sour, salty, c...

This garlicky homemade mayonnaise, from chef Mark Sullivan, is the perfect accent for his Provençal fish stew. ...

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