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These rustic cannellini beans don't cook for very long, but they have a rich, rustic flavor because they're simmered ...

Tartines are open-face sandwiches that can be piled with any number of ingredients. Here, sweet apricots, crisp endiv...

This sweet and spicy condiment from Bobby Flay is excellent on both chicken and pork. Slideshow: More Bobby Flay Rec...

Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal....

This marriage of two Southern classics—collard greens and black-eyed peas—is not only delicious, but super-smart: Bob...

This snappy little stir-fry comes together in a flash. You get freshness from the flash-cooked pea shoots, substance ...

Chef Edward Lee creates an unusual dressing here, made with unsweetened coconut milk and fresh lemon juice. It's deli...

Giada De Laurentiis tops her colorful chopped salad of greens, figs and prosciutto with shavings of Gorgonzola. She f...

Here, chef Yoni Levy quick-sears pristine Monterey Bay squid and avocado, then tosses them with grapefruit sections a...

"I love opposites—raw and cooked, hot and cold. I don't believe in harmony; that's for children," says chef Francis M...

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