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Boozy pops are desserts that double as cocktails. This one layers 
a minty mojito 
with vodka-spiked watermelon juice...

Barbara Lynch’s rustic pasta is very adaptable to whatever summer vegetables are at their peak. Here she uses tomatoe...

When zucchini is at its freshest and most plentiful, make this salad; the feta, pine nuts, fresh herbs and tomatoes a...

“Our consulting beverage director, Peter Vestinos, makes fun of my drinks because they’re always a little sweeter tha...

Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou—P...

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

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