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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...

Taking a cue from French verrines, these portable, layered chicken salads could also be assembled in one big glass bo...

This stunning, make-ahead frozen treat, made with fat-free yogurt, fresh fruit and turbinado sugar, is delightfully c...

This easy, fresh, spicy summer dish makes fantastic use of leftover chicken and crisp, sweet corn. Plus: Mexican-Ins...

This chunky, grilled garlic salsa, made with baby peppers, cilantro and lime juice, is an ideal flavor match with sim...

"In hot weather, I like the idea of a simple fruit dessert," says Tom Colicchio. He serves his poached peaches in lem...

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