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This utterly simple sauce is delicious with any simple grilled or roasted fish.

You can make this slightly spicy tapenade with both oil-cured and brine-cured olives; just be sure to use large ones,...

Salads comprised of herbs and other intensely flavored leafy greens offer startling counterpoints of taste and textur...

Nancy Harmon Jenkins' daughter, Sara, recently returned from Cambodia filled with admiration for the region's light, ...

Yellow tomatoes give chef John Fleer's "summer in a cup" soup a refreshing tang; leftovers can be frozen in a...

The best guacamole is made with ripe avocados, which have a naturally smoky taste. For an extra hit of that charcoal ...

This is a great dual-purpose technique; the olives flavor the olive oil as they steep, and the oil in turn preserves ...

Meadowood chef Pilar Sanchez deep-fries potato chips to serve as the base for the salmon. Store-bought thick-cut pota...

Mango gives a tropical twist to this classic sauce for ice-cold oysters and clams.

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