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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...

Unlike sweet butter, which is made from fresh cream, European-style cultured butter is made by adding live cultures i...

Mustard seeds bring out a delicious flavor in eggs, which get topped with a variety of unexpected and tasty ingredien...

Steamed mustard greens are tossed with sambal matah, a raw Balinese sauce made with shallots and lemongrass. It's fra...

To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips. Plus:...

With this sandwich, chef Todd Ginsberg proves that vegetarian versions of classic meat dishes can sometimes be just a...

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