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Chef Ryan Hardy makes these simple but delicious green peas with sautéed prosciutto and onion, black pepper and ...

In this twist on traditional porchetta (Italian roast pork), a boneless saddle of lamb is wrapped around a delicious ...

Chef Ryan Hardy got the idea for his sensational crostini from a jar of pickled ramps he recovered from the back of h...

Crunchy, vinegary and a little spicy, this pickled asparagus would make a terrific accompaniment to sandwiches as wel...

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...

This creamy, mayonnaise-free dressing is made primarily with blanched asparagus and canola oil. It’s a terrific, unex...

Mario Batali uses homemade strawberry sorbet to complement the balsamic-infused fruit salad, but store-bought sorbet ...

Using asparagus in a pesto with olive oil, Parmigiano-Reggiano, basil and lemon juice creates a very fresh, green and...

Star chef Marc Vetri makes his terrific, tender spinach gnocchi with brown butter and three types of cheese. They're ...

Here, Luca Cerato poaches shrimp in the juniper-and-chamomile-spiced Belgian-style blond ale made by the CitaBiunda b...

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