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Bloody Marys can be filling, but chef Gavin Kaysen makes an especially light and refreshing version by using fresh to...

Tearing the bread into large chunks ensures plenty of crispy, buttery edges. It’s a terrific accompaniment to bratwur...

Chef Joshua Walker shallow-fries his shrimp toasts instead of deep-frying them, so they’re not as greasy as the tradi...

Chef Joshua Walker flavors the snapper here with ginger, lemongrass and kaffir lime, then steams it on a plate to col...

These super-easy, sweet and tangy pickles get their brilliant yellow color from turmeric in the simple brine. Slides...

Chef Abraham Conlon learned to make this lemony, sambal oelek-like sauce from a Mozambican chef in Lisbon. Any fresh...

This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeño adds subtle heat. S...

Bake these tender, buttery little biscuits in a cast-iron skillet, then bring them to the table still in the pan. Sl...

Buttermilk takes the place of yogurt in this healthy, tangy, ultra-simple blackberry smoothie. Slideshow: Blackberry...

There are countless varieties of the chewy Korean pancakes called jun that can be served as an appetizer or side dish...

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