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For a new twist on the usual hummus or guacamole, try this delicious mash-up of the two. It's great with crudité...

This fresh, sweet and tangy salad from Diane Cu and Todd Porter gets its pleasant crunch from sliced almonds and bean...

The best part of this spicy, fresh guacamole is topping it with crunchy, salted, roasted pepitas (pumpkin seeds). Sl...

Mixing all different kinds of citrus with brussels sprouts, olives and dates creates a delicious and unusual winter s...

Don't be fooled: This is not American-style Chinese chicken salad. It's way better—crunchy, light and spicy. Slides...

Here, the classic Moscow Mule is updated with fresh berries and balsamic vinegar. Plus: F&W's Cocktail Guide

Combining cucumbers with sugar snaps in a tangy yogurt dressing is lovely; topping the salad with crunchy granola is ...

This tangy, creamy sauce from chef Geoffrey Zakarian’s book, My Perfect Pantry, is delicious served alone as a dip or...

To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp. Slideshow...

This vibrant green sauce is inspired by the herb recipes in Icelandic chef Gunnar Karl Gíslason’s book, North. I...

There's a mix of sweet and spicy peppers and chiles in this quick pickle from F&W's Kay Chun, but if you don’t li...

The inspiration for this sauce by chef Abraham Conlon is cafreal, an Indian braise with Portuguese roots. It’s a spri...

Bloody Marys can be filling, but chef Gavin Kaysen makes an especially light and refreshing version by using fresh to...

Herb stems have a ton of flavor but usually end up in the trash. Instead of wasting them, however, Icelandic chef Gun...

These super-easy, sweet and tangy pickles get their brilliant yellow color from turmeric in the simple brine. Slides...

Chef Abraham Conlon learned to make this lemony, sambal oelek-like sauce from a Mozambican chef in Lisbon. Any fresh...

This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeño adds subtle heat. S...

This rich, nutty dressing from chef Geoffrey Zakarian’s book, My Perfect Pantry, is based on a traditional Spanish re...

Chef Gavin Kaysen makes these ice cubes—delicious in white sangria or sparkling wine—when he has slightly overripe pe...

Although this blend of raw tomatoes, paper-thin onion and mild green peppers seems Italian, it’s a common mix for Jap...

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