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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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