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Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle...

Bocconcini (mini mozzarella balls) are often sold floating in herbed olive oil. That tasty oil is essential to this t...

There’s a saying in Italy that one should never tell a farmer just how good his cheese and pears taste together (pres...

Buying beets with the beet greens still attached is like getting two ingredients in one. To turn them into this fabul...

The great shortcut here is the packaged rice-and-grain blend. Instead of cooking them separately, all the grains cook...

According to Yotam Ottolenghi, everyone in Jerusalem eats chopped-vegetable salads with whatever else they’re having....

At Noma restaurant in Copenhagen, Garrett Weber-Gale tried a horseradish “snow,” and the flavor stuck with him. Here,...

Marcia Kiesel ekes out every bit of flavor from the shrimp here, both by serving them whole and by sautéing the ...

This unusual combination of crisp sugar snap peas, tender squid and salty pancetta requires just 10 minutes on the st...

For his light, simple salad, chef Matthew Accarrino of San Francisco’s SPQR mixes grapefruit and orange segments with...

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