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Lightly sautéed onions and garlic, plus ground coriander, stirred into a salsa-like chopped tomato-and-chile sal...

Celebrity chef Curtis Stone puts a special spin on roast chicken, braising it in an aromatic sauce with beans and fen...

This crisp, tangy and colorful condiment requires no cooking whatsoever, but you do have to wait a week while the veg...

This herb-heavy variation of the Middle Eastern classic swaps the usual ratio of bulgur to herbs, making it brighter,...

Mixing all different kinds of citrus with brussels sprouts, olives and dates creates a delicious and unusual winter s...

Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roast...

Chef Ricardo Zarate uses paiche, a firm, white fish imported from South America, in these tasty lettuce wraps. Since ...

Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla ...

Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish....

This velvety soup gets intense flavor from cumin and sweetness from caramelized onions. Toasted bread torn into piece...

The unexpected topping of sautéed ground beef and pine nuts adds texture and deep flavor to this extra-creamy ch...

Don't be fooled: This is not American-style Chinese chicken salad. It's way better—crunchy, light and spicy. Slides...

Garlicky, spicy and delicious, this quick kimchi combines crunchy bok choy and tender napa cabbage for an interesting...

Miso soup gets re-imagined by blogger Heidi Swanson, who adds earthy, brilliant yellow turmeric for additional flavor...

Curtis Stone uses kale and walnuts to flavor his lemony pasta, but the surprise ingredient is fresh, bright basil, wh...

Mustard seeds bring out a delicious flavor in eggs, which get topped with a variety of unexpected and tasty ingredien...

Steamed mustard greens are tossed with sambal matah, a raw Balinese sauce made with shallots and lemongrass. It's fra...

Hugh Acheson gives this rustic, satisfying pilau (a variant of pilaf) nice depth of flavor by adding charred jalape&#...

This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fr...

Cookbook author and hunter Georgia Pellegrini purees sweet peas into the batter of her delicate mini pancakes, which ...

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