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Perfect for springtime, this delicious side dish features haricots verts sautéed in olive oil and butter with fr...

To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips. Plus:...

Chef Gerardo Valenzuela uses seafood in dishes that can pair beautifully with whites and reds. Slideshow: More Salmo...

While commonly eaten raw, radishes are also delicious when cooked. In this recipe from her cookbook The Nourished Kit...

Whole and butterflied leg of lamb are familiar cuts, but steaks cut from the leg are much less common. They're worth ...

A blender makes quick work of this clever harissa sauce, which is spicy and bright and laced with delicious spices. I...

Hugh Acheson puts farro to good use here by combining it with chorizo, then topping the dish with a surprise combinat...

These buttery cookies are full of creamy white chocolate chips, tart cherries and luscious macadamia nuts. Slideshow...

This simple, smart recipe uses the ingredients in a classic muffuletta sandwich (salami, ham, provolone, roasted pepp...

Chilean chef Gerardo Valenzuela highlights local clams by cooking them in a little bit of water just long enough for ...

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