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You can also use this tasty, tangy parsley dressing as a vegetable dip and for a potato or a pasta salad.

Cooking the mussels for this tasty, mustard-dressed salad produces a cooking liquid that can be refrigerated for up t...

Thai Cooking School at The Oriental Hotel in Bangkok • October 1996

Plus: More Vegetable Recipes and Tips

The celery root can be shredded in a food processor, but you'll get a thicker and smoother result if you cut the vege...

Slideshow: Watercress Recipes

In this dish from northeast Thailand, the beef is lightly grilled or broiled, thinly sliced and cooked again briefly ...

If oyster and Portobello mushrooms are unavailable, white mushrooms will do nicely. Plus: More Vegetable Recipes a...

Plus: More Seafood Recipes and Tips

This refreshing, lightly spicy seafood appetizer is just as good with lump crabmeat or cooked shrimp. Plus: More S...

This earthy salad, a Kotsoni family recipe, makes a lovely counterpoint to the Potent Garlic Dip.

This is delicious, and barely a recipe. Chickweed is the flavor of summer; it tastes the way freshly shucked corn sme...

When chives are allowed to flower, they produce purple blossoms that make a delicate onion-flavored addition to the s...

Plus: More Vegetable Recipes and Tips

If you have time, toss the cucumbers with salt and drain for 30 minutes before assembling the salad.

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