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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 ...

Blogger Ashley Rodriguez creates a rich, creamy lamb ragù with delicious Greek flavors; it's a total crowd-pleas...

Chilean chef Gerardo Valenzuela highlights local clams by cooking them in a little bit of water just long enough for ...

The skin on this luscious fish is as crisp as a potato chip. The secret: cooking the salmon fillets skin side down—no...

This vibrant and refreshing salad gets its great juicy crunch from thinly sliced endives. Chives, parsley and tarrago...

While commonly eaten raw, radishes are also delicious when cooked. In this recipe from her cookbook The Nourished Kit...

Jayson Woodbridge uses wild fennel for this tangy, crunchy salad, but regular supermarket fennel works perfectly well...

A blender makes quick work of this clever harissa sauce, which is spicy and bright and laced with delicious spices. I...

While shortbread is most often served as a sweet, this clever version transforms it into a savory biscuit that's rich...

With only three main ingredients, this recipe proves that it doesn't take much to make a wonderful snack or hors d'oe...

This recipe is proof that a well-stocked pantry is all it takes to make canned chickpeas taste amazing. For a Middle ...

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