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Michael Symon’s version of creamed corn gets a little tang from sour cream and a bright kick from lime zest. Slidesh...

This flavorful long-simmered dish is a nice change from the usual quick sautés, and it’s an especially good meth...

Daniel Patterson uses dandelion greens instead of the usual parsley to add a slightly bitter edge to his salsa verde....

Tara Duggan, author of Root-to-Stalk Cooking, uses the whole leek—grilling the bottoms in chunks and braising the sli...

With smoky radicchio, toasted hazelnuts, Parmesan cheese and a bright, lemony dressing, this super-simple salad taste...

This salad is a clever vegan take on surf and turf: The nori is the surf, the potatoes and green beans, the turf. The...

In summer, most people don't bother to cook tomatoes. But Tom Colicchio likes to see what flavors he can bring out. "...

"Some people get sick of corn, but I never do," Top Chef judge Tom Colicchio says. He serves this mix of corn an...

Star chef and Top Chef judge Tom Colicchio captures the essence of zucchini by braising it quickly and then tossing ...

These round potato dumplings are like a more rustic gnocchi. They're perfect for serving with the saucy mushroom goul...

Sarah Copeland digs up young carrots for this hearty, room-temperature vegetarian dish. The carrots are simply cooked...

“There is an unspoken Hungarian philosophy that if something tastes good, it probably tastes better with sour cream,”...

Kohlrabi is a member of the cabbage family that’s firm and round—not a leafy head. It’s crisp and juicy and makes a f...

Baking beets in caraway and sage-laced salt infuses them with flavor. Slideshows: Fast Hors d'Oeuvres

"I ate a ton of cannellini beans when I lived in Tuscany," Richard Betts says. "I made them a lot as a poor student. ...

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