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Taking a cue from French verrines, these portable, layered chicken salads could also be assembled in one big glass bo...

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...

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...

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...

Chef Kuniko Yagi of Los Angeles's Hinoki & the Bird makes a killer broth here—it's so good, you can eat it by its...

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