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Poaching salmon in wine gives it a lovely flavor; using the poaching liquid to make a vinaigrette is a delicious way ...

Dried beans are one of the best things to prepare in a pressure cooker: After a 30-minute quick-soak, the beans becom...

Combining an abundance of super-crunchy, perfectly in-season vegetables in a creamy, lemony dressing is a fun and del...

Tara Lazar serves this dish at Birba, her pizzeria in Palm Springs, California. It calls for fregola, the traditional...

Anna Zepaltas grew up preparing tamales in her mother’s Southern California kitchen, but she also loves Indian and Mi...

Traditional southwestern French flavors—meaty duck breasts, duck cracklings, toasted walnuts and nut oil—pair with sw...

The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt and chopped herbs. Slide...

Dandelion, mint, lemon zest and olives all have an aspect of bitterness, which is probably why they work so well toge...

To make this refreshingly lemony slaw, start with firm brussels sprouts and shred them in a food processor. Roasted s...

This delicious, super-healthy quinoa salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksg...

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