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For this delicious recipe, chef Daniel Boulud quickly cooks scallop slices, then serves them with a rich, tangy avoca...

This flavorful long-simmered dish is a nice change from the usual quick sautés, and it’s an especially good meth...

Daniel Patterson uses dandelion greens instead of the usual parsley to add a slightly bitter edge to his salsa verde....

David Chang’s light and elegant no-cook dish features custardy silken tofu in a sweet and savory Fuji apple broth. S...

This okra gets not one but two coatings: Dip first in miso mayonnaise, then add crunch with sesame seeds or heat with...

These tart and aromatic plump blackberries are delicious in salads or served alongside cured meats and other charcute...

Toasted almonds and blistered tomatoes give this Sicilian basil pesto, known as pesto Trapanese, a deep, rich flavor ...

This terrific herbal vinegar from chef Dan Barber, of Blue Hill at Stone Barns, couldn't be simpler: It basically mak...

According to Tom Colicchio, "Radishes are the unsung heroes of the vegetable world." He has been passionate about the...

Chewy farro and raw kale make for a deliciously healthy salad when tossed with buttery olives. Slideshow: Farro Salads

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