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This pie from Bobby Flay is creamy and crispy, but what sets it over the top is the luscious and silky blackberry car...

Four kinds of chile—whole and in hot sauces—combine to make the spicy, sweet sauce for these salmon fillets. The sauc...

Chef Ashley Christensen cuts broccoli heads into thick lengthwise slices, then grills and serves them with sweet gril...

Grilled until they're lightly charred outside and tender within, these leeks are terrific served with a spicy twist o...

This refreshing and hearty chicken-and-wheat-berry salad is lovely served in fresh lettuce cups. Slideshow: More Fas...

This simple, lively salad is an incredible mix of flavors and textures. The key, according to South American chef Fra...

Fried sage leaves add a deeply herbal note to this tangy salsa verde. It's a great condiment to serve with grilled ch...

This delicious German riff on the classic Alsatian flatbread features Black Forest ham instead of the more traditiona...

Chef Charlie Hallowell—a Chez Panisse alum—makes the dough for his colorful flatbreads, topping them with a fresh tom...

Ice cream whiz Jeni Britton Bauer uses melted vanilla ice cream in her flaky, delicious biscuits. Slideshow: Summer ...

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