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Jarred piquillo peppers, from the Navarre region of Spain, are now available at specialty food stores in the United S...

You can make this slightly spicy tapenade with both oil-cured and brine-cured olives; just be sure to use large ones,...

Salads comprised of herbs and other intensely flavored leafy greens offer startling counterpoints of taste and textur...

Nancy Harmon Jenkins' daughter, Sara, recently returned from Cambodia filled with admiration for the region's light, ...

Yellow tomatoes give chef John Fleer's "summer in a cup" soup a refreshing tang; leftovers can be frozen in a...

The best guacamole is made with ripe avocados, which have a naturally smoky taste. For an extra hit of that charcoal ...

This is a great dual-purpose technique; the olives flavor the olive oil as they steep, and the oil in turn preserves ...

Meadowood chef Pilar Sanchez deep-fries potato chips to serve as the base for the salmon. Store-bought thick-cut pota...

Mango gives a tropical twist to this classic sauce for ice-cold oysters and clams.

Use a very sharp mandoline to slice the jicama. Buy a root large enough to make slices that are four by six inches an...

Quick From Scratch Soups & Salads • January 1998

Store-bought pesto is perfectly acceptable for this rice salad (that's what we used), but if you'd like to make it yo...

Rich and satisfying, this drink packs in lots of fiber as well as fruity flavor.

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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.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.