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This marriage of two Southern classics—collard greens and black-eyed peas—is not only delicious, but super-smart: Bob...

Combining cucumbers with sugar snaps in a tangy yogurt dressing is lovely; topping the salad with crunchy granola is ...

Top Chef winner Nicholas Elmi tops lightly grilled asparagus with perfectly cooked eggs that are poached in Meyer lem...

In Jane Coxwell's take on a classic tortilla soup, which she makes with tomatoes with flour tortillas stand in for th...

To jazz up simple grilled eggplant and cucumbers, Kay Chun tosses them with a delicious and simple dressing of olive ...

Capers, almonds, fennel, scallions and olives are pounded along with vinegar-soaked bread to create the dynamic and d...

Giada De Laurentiis likes to pump up the flavor of grains by adding plenty of chopped herbs instead of a fatty dressi...

Giada De Laurentiis tops her colorful chopped salad of greens, figs and prosciutto with shavings of Gorgonzola. She f...

Four kinds of chile—whole and in hot sauces—combine to make the spicy, sweet sauce for these salmon fillets. The sauc...

Chef Ashley Christensen cuts broccoli heads into thick lengthwise slices, then grills and serves them with sweet gril...

This refreshing and hearty chicken-and-wheat-berry salad is lovely served in fresh lettuce cups. Slideshow: More Fas...

This simple, lively salad is an incredible mix of flavors and textures. The key, according to South American chef Fra...

This quick pickle is perfect for enjoying all summer long, says Andrew Zimmern. He suggests using cremini, button and...

These sauce-coated shrimp are messy and delicious. You can split the shells before grilling to make the shrimp a litt...

Marcela Valladolid tosses scallops in a spicy, vibrant combination of garlic, lime, soy and crushed red pepper before...

This smoky marinade makes enough for 1 pound of meat and is delicious with all kinds of meat, such as chicken breast,...

F&W contributing editor Andrew Zimmern recommends using plump, wild Mediterranean mussels from Maine or Penn Cove...

Sardines are a great fish to grill: they cook quickly, and because they're oily, they're harder to overcook than deli...

Chef Roberto Santibañez loves the fresh, bold flavor that this quick and easy salsa adds to tacos and other Mexi...

Here, chef Yoni Levy quick-sears pristine Monterey Bay squid and avocado, then tosses them with grapefruit sections a...

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