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Chef Hugh Acheson combines sweet, salty, spicy and tangy flavors in this exceptional summer tomato salad, tossing pea...

Chef Joshua Walker flavors the snapper here with ginger, lemongrass and kaffir lime, then steams it on a plate to col...

Chef Abraham Conlon learned to make this lemony, sambal oelek-like sauce from a Mozambican chef in Lisbon. Any fresh...

Buttermilk takes the place of yogurt in this healthy, tangy, ultra-simple blackberry smoothie. Slideshow: Blackberry...

Spicy mizuna greens are brightened with aromatic sliced kumquats and yuzu juice in this refreshing modern Japanese sa...

Grating fresh tomatoes on the large holes of a box grater is the easiest no-peel, no-strain way to puree them. Here, ...

F&W’s Kay Chun combines tomatoes and just-off-the-cob corn for an excellent summer dish; adding bulgur turns it i...

Chef Jose Enrique makes this wonderful hot sauce by confiting chiles, peppers and tomatoes, then pureeing them until ...

F&W’s Kay Chun makes the delicious, sticky-sweet Asian glaze on this corn with coconut milk, soy sauce, sugar and...

Although this blend of raw tomatoes, paper-thin onion and mild green peppers seems Italian, it’s a common mix for Jap...

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