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Teresa Barrenechea of New York City's Marichu makes this chunky version of Spain's most popular soup. If you prefer a...

This seafood sandwich from Craig Shelton of The Ryland Inn in Whitehouse, New Jersey, is best eaten at the beginning ...

Plus: More Dessert Recipes and Tips

Make your way to a Chinese market to buy a succulent cooked Peking duck for Shelton's sweet-and-spicy sandwiches....

This brilliant green puree takes almost no time to make because it's not cooked. Serve it with sliced focaccia, B...

Bring a batch of these as a hostess gift instead of wine. The olives look beautiful in a simple mason jar with the ba...

This oil can be used as a sauce for basting grilled fish—it makes a nice crust—and as a sauce for serving.>...

Plus: Delicious Fish Recipes

Everyone who knows Madhur Jaffrey knows of her passion for radishes. She often serves them with drinks at dinner part...

Here's a refreshing salad that will stretch a couple of cups of young leaves to feed six. Purslane is also wonder...

Try spreading this herb-filled sauce thickly on such fish fillets as salmon or sea bass and letting them marinate for...

The black pepper and vinegar bring out the cantaloupe's sweetness, making it a good foil for creamy fresh goat cheese...

An assortment of salads is traditionally served with the grilled meats in Chile. Plus: More Vegetable Recipes and Tips

Farm-raised salmon has become one of Chile's biggest exports. Here, smoked salmon wraps around a zesty salsa.

This recipe is the ubiquitous Chilean accompaniment to grilled meats. Plus: More Vegetable Recipes and Tips

To eliminate the unpleasant sharpness of onions, Chilean cooks thinly slice them and then soak them in salted or suga...

Plus: More Dessert Recipes and Tips

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