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Sarah Copeland makes this cake using nuts from the trees on her mother-in-law's property. This lovely, light cake has...

This vegetarian goulash appears in Sarah Copeland's forthcoming book, Feast. It contains a lot of paprika, as Hungari...

Author Anya von Bremzen makes her vibrant tomato-based gazpacho with beets, so it’s reminiscent of cold borscht. The ...

In the US, Nikita Khrushchev is best known for his shoe-banging at the United Nations. In Russia, the eccentric premi...

For this variation on classic salmon gravlax, Anya von Bremzen cuts the fish into small cubes before adding salt and ...

The lavishly spiced plum compote from the Republic of Georgia is Anya von Bremzen’s mother’s favorite condiment for g...

“I love using slightly under-ripe fruit in my salads, so they act almost like vegetables,” says Anya von Bremzen. In ...

Called oladyi or blinchiki (the diminutive of blini), these mini blini get their nutty flavor from buckwheat flour. T...

This is ratatouille imagined as beautiful little rolls of eggplant, zucchini, bell peppers, mozzarella and anchovy, a...

This is a terrific way to use leftover cooked vegetables. They get stirred into a flavorful, healthy broth along with...

This hearty take on tabbouleh includes cooked vegetables along with the traditional bulgur, fresh tomatoes, scallions...

This is the perfect salad for a hot summer night: it’s quick, easy and full of flavor, combining sweet tomatoes with ...

These incredibly easy toasts—topped with roasted piquillo peppers, black olive tapenade and white anchovies—are the p...

Chef Pablo Montero creates a savory dressing with toasted pine nuts, sun-dried tomatoes, black olives and olive oil. ...

Baking beets in caraway and sage-laced salt infuses them with flavor. Slideshows: Fast Hors d'Oeuvres

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