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Make Ahead

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This stunning, make-ahead frozen treat, made with fat-free yogurt, fresh fruit and turbinado sugar, is delightfully c...

Instead of using the usual dried seafood to make this spicy, funky Chinese condiment, Richard Landau creates a vegan ...

Bagna cauda is a warm olive oil dip from Northern Italy that’s normally made with plenty of anchovies. Richard Landau...

"In hot weather, I like the idea of a simple fruit dessert," says Tom Colicchio. He serves his poached peaches in lem...

These tart and aromatic plump blackberries are delicious in salads or served alongside cured meats and other charcute...

David Frenkiel and Luise Vindahl love to marinate vegetables in a bright, fresh lime juice dressing, just like other ...

"Some people get sick of corn, but I never do," Top Chef judge Tom Colicchio says. He serves this mix of corn an...

Toasted almonds and blistered tomatoes give this Sicilian basil pesto, known as pesto Trapanese, a deep, rich flavor ...

These round potato dumplings are like a more rustic gnocchi. They're perfect for serving with the saucy mushroom goul...

Sarah Copeland digs up young carrots for this hearty, room-temperature vegetarian dish. The carrots are simply cooked...

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