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Plus: More Grilling Recipes and Tips

Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

The toasted pumpkin seeds give this salsa a great, crunchy texture. Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

This is a refreshing and lemony topping for oysters on the half shell as well as for grilled fish and smoked salmon. ...

To Darryl Joannides, there is no vegetable more Italian than eggplant. It's fried in the south, baked in the nor...

The Fourth-of-July tomato plant produces smallish fruit (about 3 inches) with a nice tartness—perfect for salsa. And,...

I like to use opal basil: It's deep purple, very flavorful and sturdy, and—unusual for basil—it dries beautifully. P...

While I'm particular about using either kirby or small Japanese cucumbers that aren't waxed (of course, homegrown cuc...

Anchoïade, the garlicky Provençal dip made with anchovies, green olives and extra-virgin olive oil, is usua...

Plus: More Appetizer Recipes and Tips

This wonderful Chilean salsa is a fine complement to soups, stews and grilled meats. It also makes a quick marinade f...

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