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

Craig Shelton chooses the vegetables for his salad based on what looks best at the market. He prepares his dressing w...

For a richer salad, add an egg yolk to the dressing. If you prefer not to eat raw egg, the dressing will still taste ...

It took growing beets herself for Lori De Mori to realize just how wonderful they are. If you buy beets with the leav...

Alternating the eggplant and tomato slices produces a neat zebra effect. Plus: More Grilling Recipes and Tips

The strip steak is one of the firmest cuts of buffalo. Together with crisp spicy radishes and silky cellophane noodle...

James Mazzio's sugar-and-tea mixture adds a wonderful fragrance to the duck; allow a day for marinating. If you want ...

Fregola, sometimes called friulli, is a flour product from Sardinia that is similar to pasta. It resembles lumpy gold...

These tiny black lentils get a Latin flavor from smoky poblanos and chorizo. Plus: More Pork Recipes and Tips

Farro gives this tabbouleh a chewy texture; arugula adds a pleasantly sharp bite. Try this salad with grilled lamb ch...

Plus: Pasta Recipes and Tips

This salad was inspired by Grace Parisi's failed attempts at eating a piece of sushi in two bites. Instead of prepari...

Serve this pretty salad on Boston lettuce leaves for lunch.

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

Lobsters are trapped right off the coast of Sant'Agata sui Due Golfi and brought fresh to Don Alfonso 1890. There...

If you use small Yukon Gold potatoes rather than medium ones, you don't have to peel off the skins after cooking. Pl...

Trout is a specialty at Montana's Triple Creek Ranch, and Martha McGinnis uses smoked trout as the centerpiece of thi...

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