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The clever use of tahini (sesame seed paste) here gives this herbed yogurt sauce an instant Middle Eastern flavor. S...

The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeño) for sweet roa...

Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce. Slideshow: Fantastic Scallop...

Chef Sean Brock's quick and easy sautéed collard greens are bright and lemony, with a bit of heat from dried chi...

Chef Sean Brock's take on this classic rice stew has shrimp, smoked trout and clams. He cooks the rice until crispy o...

Instead of a green salad, Tanya Holland thinly slices these brussels sprouts like cabbage, then cooks them quickly to...

Classic cranberry sauce is great—but can be one-dimensional. Make this chutney instead, or try store-bought ones. Sl...

Bagna cauda, the Italian anchovy dip, inspired the dressing here. Slideshow: Fantastic Fennel Recipes

This spicy cabbage dish features stir-fried cabbage with plenty of Sichuan peppercorns and hot chiles. Slideshow: Ch...

This quick soup highlights fall's best flavors. For a fun twist, it uses spaghetti squash like noodles. Slideshow: I...

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