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Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and lett...

“Buckwheat and basil actually work really well together,” Bill Kim says about this unlikely match-up of Japanese and ...

After dusting shrimp with fennel and ground mustard seeds, Bill Kim sautés them and serves them with a creamy he...

Quick-pickling butternut squash in cider vinegar, sugar and salt makes it really tangy and crunchy. Gabriel Rucker to...

Daniel Humm’s terrific summer salad is crisp and lemony, with bits of meaty pancetta and lots of fresh mint. Since th...

The trick to Nancy Silverton’s kale salad is layering the ingredients, so there’s something delicious in every bite. ...

This play on the classic sandwich by Grant Achatz features neither peanut butter nor jelly but tastes just like the f...

Barbara Lynch’s rustic pasta is very adaptable to whatever summer vegetables are at their peak. Here she uses tomatoe...

Even so-called quick pickles can take several hours or overnight to marinate. But fill a siphon with pickle ingredien...

Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou—P...

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