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While training at the Los Angeles Culinary Institute, Anna Zepaltas learned that French cooking doesn’t have to be in...

“We always choose a lighter, green salsa like this one for poultry or vegetables,” says Anna Zepaltas. “With a strong...

Aida Mollenkamp discovered North African food when she arrived in Paris to study at Le Cordon Bleu and ended up livin...

“Nothing is better for big-party entertaining than putting toppings on bread,” says Tamar Adler. She and her brother,...

“My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches,” says Michael White. He serve...

This tasty salsa comes together quickly because it calls for precooked beets. The best ones are Cryovaced and sold at...

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh an...

Instead of strawberries, fresh blueberries are paired with rhubarb in this incredibly simple and delicious sweet-tart...

Creamy, nutty and chocolaty, this is what Nutella spread dreams of being. Slideshow: Amazing Recipes Featuring Nute...

At the New York City cocktail bar Pulqueria, chef Steve Menter creates this delicious guacamole with chunky mango. It...

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