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

This no-cook spicy tomato sauce from F&W’s Kay Chun is flavor-packed with anchovies, capers, green olives and cru...

Chef Jose Enrique’s family comes from Cuba, where they were famous for their pineapple soda—it was once the country’s...

Zucchini is relatively new to Japan, but Japanese farmers have started growing them alongside native chayote, bitter ...

This peak-season fresh corn dressing from F&W’s Kay Chun—flavored with garlic, shallot and parsley—is great with ...

This garlicky homemade mayonnaise, from chef Mark Sullivan, is the perfect accent for his Provençal fish stew. ...

This unusual, colorful salsa from chef Jose Enrique combines green peas and creamy diced avocado with a hit of lime. ...

Like many chefs, Eli Sussman enjoys making his own hot sauce. This jalapeño-cilantro version can run from mild t...

Rich, salty and tart from lots of lemon juice and zest, this pâté from chef Cathy Whims pairs well with thi...

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