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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...

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