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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...

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