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

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

Perfect for springtime, this delicious side dish features haricots verts sautéed in olive oil and butter with fr...

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

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...

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

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

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

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

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...

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

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

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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