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A little bit of garlic, lime zest and olive oil transforms canned hearts of palm into a luscious, low-fat dip.

Like all raw fish dishes, this one is about the quality of the sea bass. Good olive oil is also key: Lokanta Maya’s c...

Chunks of fresh tomato in a vinaigrette add a little heft to a lettuce salad, like this beautifully arranged one from...

Versions of this delicious mayonnaise-based cilantro sauce are served all over Latin America with roasted meats, like...

Creamy and nutty, this classic Middle Eastern sauce is great with lamb and chicken kebabs.

“The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat,” says Brian ...

Chef Jason Fox adds xanthan gum to citrusy soy sauce to add just a little more body. It’s perfect on raw fish (such a...

Susan Feniger serves this sweet, salty and tangy relish with her Tunisian Chicken Kebabs. It's delicious on any grill...

Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or ...

“Watermelon juice has such a mild flavor that most thickeners would overpower its taste,” says chef Jamie Bissonnette...

Marinating lump crab overnight gives it terrific flavor; combining it with a scallion-and-paprika-spiked mayonnaise m...

“Oil and lemon juice separate, so when you add them to a salad, some leaves have mostly lemon, and the others, mostly...

Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the ...

To eke out the most liquid, Brandi Kowalski of The Butcher’s Daughter in New York City presses the smallest ingredien...

Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little wate...

This bright green blend from Amanda Chantal Bacon of Los Angeles’s Moon Juice gets its zippy, herby taste from an ent...

Leslie Needleman, co-owner of  The Gem in Dallas, came up with this recipe to help give her extra energy and vitamins...

According to Yotam Ottolenghi, everyone in Jerusalem eats chopped-vegetable salads with whatever else they’re having....

This is a quick and satisfying little “sandwich” of apples that’s great to wrap up and take on the go. Slideshow: De...

For his light, simple salad, chef Matthew Accarrino of San Francisco’s SPQR mixes grapefruit and orange segments with...

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