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Anna Zepaltas reserves powerful, complex-tasting red salsas for beef, pork, lamb or hearty mushroom tamales. Slidesh...

The secret to this speedy soup is buying ingredients with lots of built-in flavor, like hummus and jarred piquillo pe...

This modern take on the pickled supermarket staple features sunchokes, cauliflower and shishito peppers. Slideshow:...

Combining an abundance of super-crunchy, perfectly in-season vegetables in a creamy, lemony dressing is a fun and del...

Tara Lazar serves this dish at Birba, her pizzeria in Palm Springs, California. It calls for fregola, the traditional...

Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween ...

A handful of the last good sun-ripened tomatoes, plus fresh herbs and lemon juice, keep this early fall risotto fresh...

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

Ethiopians eat with their hands and use this tangy, spongy, crêpe-like flatbread like silverware. It's made from...

To get fluffy, tasty quinoa, Aida Mollenkamp stirs the nutritious grain with softened leeks, then simmers it in a lig...

Cristina Salas-Porras tosses assorted nuts with sage and rosemary and bakes them for a long time at a low temperature...

Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many...

The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt and chopped herbs. Slide...

To speed up this brothy goulash soup, Grace Parisi uses quick-cooking ground beef instead of the more traditional chu...

Aida Mollenkamp loves finding new ways to prepare slightly bitter ingredients, like brussels sprouts. In this salad, ...

When he makes this stunning salad at Empellón Cocina, Alex Stupak roasts baby carrots with mole poblano, a compl...

Chef David Tanis had the Mexican heritage of Hudson Vineyards’ Cristina Salas-Porras in mind when he created this raw...

Dandelion, mint, lemon zest and olives all have an aspect of bitterness, which is probably why they work so well toge...

At Il Buco Alimentari e Vineria, Justin Smillie goes through 60 cases of artichokes a week to keep up with the demand...

Instead of mashed potatoes or sweet potatoes, try roasting and mashing butternut squash, which is especially deliciou...

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