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

To make this lovely vegetable side dish, blanched green beans are split lengthwise, which gives them a more delicate ...

For a new twist on the usual hummus or guacamole, try this delicious mash-up of the two. It's great with crudité...

This fresh, sweet and tangy salad from Diane Cu and Todd Porter gets its pleasant crunch from sliced almonds and bean...

This updated take on the nouvelle cuisine classic salade gourmande features crisp-tender haricots verts and cooked ar...

Fregola (toasted Sardinian pasta) has an appealing texture in this tasty dish, where it's combined with smoky paprika...

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

Celebrity chef Curtis Stone knows his way around a potato: These are perfectly crisp and heady with the aromas of ros...

Salt Lake City chef Viet Pham is a huge fan of the onion family, and leeks are probably his favorite. This is one of ...

The best part of this spicy, fresh guacamole is topping it with crunchy, salted, roasted pepitas (pumpkin seeds). Sl...

Chef Kuniko Yagi cooks these tender, crispy rice balls on the grill but they are also perfect made in a grill pan. S...

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

This herb-heavy variation of the Middle Eastern classic swaps the usual ratio of bulgur to herbs, making it brighter,...

Mixing all different kinds of citrus with brussels sprouts, olives and dates creates a delicious and unusual winter s...

Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roast...

The key to making a good potato hash, it turns out, is adding nutty, slightly sweet roasted sunchokes and a little bi...

Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla ...

This velvety soup gets intense flavor from cumin and sweetness from caramelized onions. Toasted bread torn into piece...

Miso soup gets re-imagined by blogger Heidi Swanson, who adds earthy, brilliant yellow turmeric for additional flavor...

Curtis Stone uses kale and walnuts to flavor his lemony pasta, but the surprise ingredient is fresh, bright basil, wh...

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