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Leigh Magar loves the fresh taste of edible flowers. For her, Matt Lee and Ted Lee created a new version of a Tuscan ...

Plus: F&W's Best Cucumber Salad Recipes

Use this filling to make Easy Ravioli.

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry t...

This pretty salad from Alice Waters, the iconic chef-owner of Chez Panisse in Berkeley, California, is best in the wi...

This green salad is one of Jordon Carroll's favorites: romaine lettuce with onion and tomato. She adds a pinch of...

This quick pickle was inspired by Japanese cucumbers dressed in sesame oil, salt and sesame seeds. Joanne Chang and h...

To give this refreshing salad Palestinian flavor, Sam Mogannam seasons the dressing with ground sumac, a tangy Middle...

Some vanilla extract recipes call for rum or brandy, but Rachael Narins and Suzanne Griswold prefer vodka because the...

At Benu, chef Corey Lee fries almonds and peels grapes for his compelling salad. At home, use roasted marcona almonds...

Chef Amy DiBiase serves this tartar-like sauce with fried oysters, but it's great with any seafood. Plus: F&W's ...

Use this recipe to make Bryan Vietmeier's Take 5 Carrot Cupcakes. Plus: More Dessert Recipes and Tips

A classic Greek salad has tomatoes and feta; this version by chef André Natera of Dallas's Fairmont Hotel also t...

"The fish we eat in Denmark—mackerel, herring, salmon—have beneficial omega-3 oils," says Trina Hah...

"I've never met a wine I didn't like," says Lou Amdur of Lou in L.A. One of the wackiest he's ever tasted is the amph...

Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smo...

Silken tofu blended with lemongrass and lime juice is a terrific dairy-free stand-in for mayonnaise in this riff on t...

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