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In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, ...

“Churros are such a crowd pleaser,” says Top Chef: Just Desserts winner Chris Hanmer about these Spanish-style ridged...

“Cocoa nibs taste like this cool mix of chocolate and espresso,” says Joy Wilson. The bitter nibs give this Pavlova a...

“Disappointing cakes have often been sitting out too long,” says Tom Douglas. “They should last just long enough to h...

In Egypt, cooks stuff this spiced rice mixture into all kinds of vegetables, like zucchini.

Dukka (from the Arabic for “to pound”) refers to crushed nuts and seeds traditionally eaten on bread dipped in olive ...

“Kids like hummus,” says Alice Waters, “and they like to make the little flatbreads and heat them like tortillas; the...

Grace Parisi’s kids love a particular brand of canned soup filled with chicken meatballs and soggy pasta, but she pre...

Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts.

This thick raspberry-and-blueberry sauce is the perfect topping for yogurt, ice cream and even a piece of toast.

This deliciously nutty Japanese dip uses only four ingredients and takes 15 minutes to make.

As chia seeds soak in almond milk, they create a tapioca-like pudding.

"I love this hot or cold, by itself or as part of a larger meal," says Sera Pelle of this cauliflower dish that’s a v...

“When I was 18 years old, I spent the summer in Israel, working on a beautiful kibbutz,” Gail Simmons recalls. “My fi...

“I honestly feel energized after eating a bowl of sprouts,” says holistic chef Adina Niemerow, who often makes this c...

Top Chef finalist Mike Isabella makes both the silky whole wheat pasta and the simple arugula pesto topping, then fin...

Rice-flake cereal, seasoned nori (seaweed flavored with sesame oil and salt), miso and wasabi come together in this l...

“I usually make these sandwiches on days when there isn’t enough time to sit down for a proper breakfast,” says Sera ...

Follow these simple steps to make amazingly thick and creamy Greek–style yogurt at home, from skim or 2 percent milk.

Because he’s based in California, Sylvan Mishima Brackett uses Dungeness crab to make these open steamed dumplings, b...

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