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"It's amazing how meaty cauliflower can be," chef Alex Guarnaschelli says. Here, she treats the vegetable like steak,...

This tasty shrimp is brightly flavored and nicely spiced, with an appealing heat that lingers. Slideshow: More Shri...

Grilled corn and jalapeño add smoky flavor and heat to the dressing for this terrific salad. The recipe is excer...

This sweet, spicy and tangy Indonesian peanut sauce is great with everything from warm noodles to shrimp to beef or c...

Jacques Pépin cleverly uses strawberry jam and black currant liqueur to sweeten this dessert. He stirs them into...

This multipurpose dressing makes a perfect dip for crudités and a great go-with for grilled steak, or swap it fo...

Traditional kinilaw, the Filipino version of ceviche, uses vinegar and fresh citrus to "cook" the fish. Here, chef Ed...

"Everyone should be eating more beans," chef Dan Barber says. They are miracle workers on a farm because they "fix" ...

Chef Dan Barber mixes turnip greens with mint and parsley to make his sensational salsa verde. Slideshow: Salsa Recipes

Best New Chef 2014 Matt McCallister serves his chicken with a fragrant coconut-lime broth and tangy tomatoes marinate...

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