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This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meati...

On Top Chef, Kristen Kish’s winning menu included fennel pollen olive oil cake. She makes the simplified version here...

These juicy Japanese meatballs, known as tsukune, are grilled on skewers with the finger-size green peppers called sh...

Jamie Bissonnette likes to make this grilled-chicken salad with boneless thighs because they stay juicier than breast...

Fresh beet juice and shredded beets are the secret to this ultra-fresh, super-quick take on borscht. Slideshow: ...

This fast, nourishing soup is chock full of grains, greens, beans and bits of andouille. Slideshow: Sensational Spri...

Instead of buying a jar of chutney, make this sweet-spicy, apricot-based version instead. Slideshow: More Homemade C...

Making homemade aioli is a revelation and it's delicious on sandwiches, as a dip for vegetables or swirled into stews...

Michael Chiarello takes advantage of every hot coal by cooking whole eggplants and onions directly on the embers whil...

This is a giant, crowd-pleasing cake, layering light, white cake with fluffy, rich chocolate ganache. Slideshow:...

Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.Slideshow: Grilling Sid...

For these Vietnamese-style grilled-beef rolls (bo la lot), Andrew Zimmern wraps flavorful ground sirloin in briny gra...

Capers, tarragon and lemon juice add fantastic flavor to mayonnaise in this quick take on a classic French aioli. Sl...

Tim Byres has a no-fail method for ribs: He rubs them with a seasoned beer-based mop and cooks them in a foil packet ...

Nettles—wild greens often sold at farmers’ markets—have a deep, earthy flavor. Because raw nettles can irritate bare ...

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