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At Portland, Oregon's Little Bird, Gabriel Rucker (an F&W Best New Chef 2007) tweaks French dishes like céle...
"I like a fried egg," says April Bloomfield about the topping on her arugula salad. "Especially when it&#...
Kamut is an heirloom variety of wheat with a sweet, almost buttery flavor. F&W editor Kristin Donnelly loves using it...
The Japanese seaweed hijiki, mixed with fried tofu and tossed with sesame oil dressing, makes a lovely Halloween-read...
Most Paris bistros serve at least one verrine: a multi-textured salad or dessert layered in a glass. This one comes f...
This dish, from chef Mathieu Perez of Paris's Aux Deux Amis, is a take on the classic Italian mozzarella-tomato-basil...
Depending on the season, Travis Lett also makes this salad with plums, peaches and pears.
The herbed vinaigrette here would be lovely on any summer lettuces.
This salad would also be delicious with Broccolini, which is similar to broccoli but with smaller florets and longer ...
For this recipe, summer watermelon and chicken come together in a puckery salad dressing made with lime juice and fis...
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