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Leslie Needleman, co-owner of The Gem in Dallas, came up with this recipe to help give her extra energy and vitamins...
This bright green blend from Amanda Chantal Bacon of Los Angeles’s Moon Juice gets its zippy, herby taste from an ent...
To eke out the most liquid, Brandi Kowalski of The Butcher’s Daughter in New York City presses the smallest ingredien...
A quick puree of scallions, tomatoes and olive oil creates a delicious sauce for this three-ingredient recipe. Slide...
Buying beets with the beet greens still attached is like getting two ingredients in one. To turn them into this fabul...
Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor. ...
This unusual combination of crisp sugar snap peas, tender squid and salty pancetta requires just 10 minutes on the st...
Marcia Kiesel ekes out every bit of flavor from the shrimp here, both by serving them whole and by sautéing the ...
There’s a saying in Italy that one should never tell a farmer just how good his cheese and pears taste together (pres...
Paola Budel, the chef at Mazzorbo, Italy's Ristorante Ostello, updates linguine with clams by using pasta made with k...
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