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This reimagined pesto, made with parsley instead of basil, is fast, fresh and delicious. Slideshow: Thanksgiving Gre...

To make this classic French dessert of poached meringues floating on crème anglaise more crowd-friendly, the mer...

For the lemongrass sauce here, chef José Manuel Miguel softens the chopped inner bulb in butter with shallots an...

This vegetarian risotto is enriched with a flavorful broccoli rabe that's stirred in before serving. The method is a ...

Heidi Swanson says this breakfast salad is all about the berries—if the strawberries aren't great, consider swapping ...

This quick dish from chef Viet Pham features trout fillets in a bright and tangy vinaigrette. Slideshow: Healthy Fis...

Lightly sautéed onions and garlic, plus ground coriander, stirred into a salsa-like chopped tomato-and-chile sal...

This crisp, tangy and colorful condiment requires no cooking whatsoever, but you do have to wait a week while the veg...

Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish....

This slightly spritzy cocktail features India Pale Ale and Old Tom, an 18th-century-style of gin that's a little swee...

This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fr...

Hake is a member of the same fish family as cod and haddock, and like them, it's white, flaky, lean and mild. Poachin...

Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal....

Combining cucumbers with sugar snaps in a tangy yogurt dressing is lovely; topping the salad with crunchy granola is ...

This classic cocktail combines the flowery taste of gin and Voignier with sweet kiwi. Plus: F&W's Cocktail Guide

To jazz up simple grilled eggplant and cucumbers, Kay Chun tosses them with a delicious and simple dressing of olive ...

Bobby Flay's crispy fried chicken stays tender and juicy for two reasons: First, the tangy yogurt marinade and second...

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...

Maple syrup, sherry vinegar and citrus combine to make a terrific glaze for thick slices of slab bacon in this simple...

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