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For this delicious recipe, chef Daniel Boulud quickly cooks scallop slices, then serves them with a rich, tangy avoca...

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

Stuart Brioza's corn cakes are puffy in the center and crispy at the edges, with lots of crunchy corn inside and melt...

The rich and luscious sesame sauce is key to these quick Middle Eastern–flavored lettuce cups. Slideshow: Turkish Re...

Brown butter, made by warming butter in a skillet until deeply golden, adds a wonderful nutty flavor to this chunky, ...

Chef Justin Cogley of Aubergine in Carmel, CA adds barley to this lovely, delicate, spring-like soup, which makes it ...

This okra gets not one but two coatings: Dip first in miso mayonnaise, then add crunch with sesame seeds or heat with...

These tart and aromatic plump blackberries are delicious in salads or served alongside cured meats and other charcute...

According to Tom Colicchio, "Radishes are the unsung heroes of the vegetable world." He has been passionate about the...

This super-simple berry-packed dessert is refreshing and lightly sweet. Slideshow: Recipes for Blueberries

Chewy farro and raw kale make for a deliciously healthy salad when tossed with buttery olives. Slideshow: Farro Salads

For this super-simple summer dessert, chef Dan Barber infuses honey with lemon thyme vinegar, then drizzles it over g...

Made with instant pectin, this gingery strawberry jam from F&W’s Justin Chapple is amazingly fresh-tasting. Inste...

Rachel Allen’s fantastic meringue is rolled around strawberries and sweet, spiked whipped cream. Slideshow: Meringu...

When chopped, hearts of palm break down into shreds that look like fresh crab meat. Richard Landau seasons the hearts...

Star chef and Top Chef judge Tom Colicchio is crazy about Catapano Dairy Farm in Peconic, Long Island. The five-acre ...

Chef Dan Barber of Blue Hill at Stone Barns created this amazing fruity vinegar after cases of raspberries got soaked...

This veggie-packed burger is made with chickpeas, artichokes, olives, asparagus and quinoa, then topped with melted c...

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...

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