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Curtis Stone uses kale and walnuts to flavor his lemony pasta, but the surprise ingredient is fresh, bright basil, wh...

This quick dish from chef Viet Pham features trout fillets in a bright and tangy vinaigrette. Slideshow: Healthy Fis...

Don't be fooled: This is not American-style Chinese chicken salad. It's way better—crunchy, light and spicy. Slides...

This crisp, tangy and colorful condiment requires no cooking whatsoever, but you do have to wait a week while the veg...

Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla ...

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...

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