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The lavishly spiced plum compote from the Republic of Georgia is Anya von Bremzen’s mother’s favorite condiment for g...

This clever bloody Mary variation gets its heat and flavor from pureed kimchi, along with a dash of Sriracha chile sa...

Kohlrabi is a member of the cabbage family that’s firm and round—not a leafy head. It’s crisp and juicy and makes a f...

“I love using slightly under-ripe fruit in my salads, so they act almost like vegetables,” says Anya von Bremzen. In ...

Chef Rick Bayless roasts garlic in oil, then spikes it with chipotle and lime so the sauce is tangy, spicy and smoky—...

Called oladyi or blinchiki (the diminutive of blini), these mini blini get their nutty flavor from buckwheat flour. T...

This is ratatouille imagined as beautiful little rolls of eggplant, zucchini, bell peppers, mozzarella and anchovy, a...

This hearty take on tabbouleh includes cooked vegetables along with the traditional bulgur, fresh tomatoes, scallions...

Anchovies and capers give these marinated tomatoes terrific flavor. They're delightful on thick pieces of grilled cou...

Authentic Russian blini are the diameter of a plate and yeasty, with lots of tiny air bubbles from fermentation. Anya...

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