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This aromatic Mediterranean stew from San Francisco chef Mark Sullivan gets a distinctly Sicilian sweet-savory flavor...

This pretty, fresh-tasting tomato soup is David Chang’s riff on Greek salad: He tops it with tomatoes, olives, honeye...

A very quick marinade and just a few minutes on the grill turn eggplant into the perfect base for this must-make spre...

Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions...

There’s tomato paste as well as fresh tomatoes in the dough of these pillowy, savory loaves from Ylenia Sambati, whic...

Both chickpeas and prepared baba ghanoush, the smoky Middle Eastern eggplant spread, flavor this easy no-cook pasta s...

These fresh, light corn-and-shrimp dumplings from F&W’s Kay Chun are a cinch to make. Slideshow: Dumplings, Gyoz...

Chef Paul Kahan uses garlic, lemon juice, chile and the mildly spicy Basque red pepper piment d’Espelette to flavor t...

This peak-season fresh corn dressing from F&W’s Kay Chun—flavored with garlic, shallot and parsley—is great with ...

Author Nancy Singleton Hachisu, an American expat married to a Japanese farmer, suggests serving these sour, salty, c...

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