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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...

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