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“When I got back from traveling in Thailand last year, my dad wanted to try something easy that mimicked the flavors ...

Coriander, fennel and anise flavor this lovely vegetable broth, which Daniel DeLong uses as the base for his Bouillab...

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same tim...

This is a big, hearty and tangy salad, with hunks of toasted bread, grilled vegetables and marinated anchovies. Sli...

This hana-katsuo dashi is simple 
to prepare and delivers an intensely savory broth. Make it at the last minute, righ...

Wylie Dufresne slow-cooks onions with cloves to produce a sweet and fragrant condiment that’s great with grilled stea...

Inspired by bubble tea, Bill Kim tops his ice cream sundae with chewy tapioca pearls cooked in lemonade. Slideshow: ...

This riff on pasta with clams features strips of sweet roasted pepper, toasted walnuts and fresh herbs along with Mid...

For his Asian take on elote, the grilled corn on the cob sold on the streets of Mexico, Bill Kim seasons mayonnaise w...

Chilled leftover steak is perfect in these light, vegetable-packed, easy to make rolls. Slideshow: More 3-Step Summe...

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