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Som tam is a highly seasoned green papaya salad sold by street vendors throughout northeast Thailand and Laos. It is ...

This spicy, refreshing seviche delivers a hit of briny, sweet clam flavor. The fishmonger can shuck the clams for you...

This refreshing and crunchy salad with a light citrus vinaigrette brings out the flavor of the delicate crab. Be sure...

This dessert reminds Joyce Goldstein of Rome in summer. She would step up to the counter at Tazza d'Oro, near the Pan...

This wonderful Chilean salsa is a fine complement to soups, stews and grilled meats. It also makes a quick marinade f...

In Chile, salsa verde, or green sauce—which gets its vibrant color from cilantro and fresh chiles—is a trad...

Plus: More Vegetable Recipes and Tips

The best sevice Joyce Goldstein ever ate was in Méida, Mexico, at a small restaurant on a sunny plaza. It was a ...

The combination of balsamic, raspberry and red wine vinegars in the dressing adds a distinctive note to this otherwis...

A Palestinian friend taught Sara Jenkins the recipe for this simple and refreshing salad.

Traditional bagna cauda is served as a warm dip for raw vegetables. Batali's version can be used as a cold dressing ...

Esca, which means "bait," is Mario Batali's Italian seafood restaurant in New York City. He uses mackerel for the bru...

Scoop this simple spread with grissini (breadsticks) or spread it on toast. It is delicious on its own or dressed up ...

This is an easy antipasto to make ahead and have on hand for company. Plus: More Appetizer Recipes and Tips

Bruce Bromberg and Eric Bromberg's father, Myron, prepares this rich and delicious starter for almost every family ce...

Serve with lettuces, shellfish and crudités.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

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