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

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

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

Chef Ryan Cantwell serves this creamy, tangy dressing tossed with a salad of Sweet Little Gem lettuce, shaved radishe...

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

Perfect for springtime, this delicious side dish features haricots verts sautéed in olive oil and butter with fr...

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

Jayson Woodbridge uses wild fennel for this tangy, crunchy salad, but regular supermarket fennel works perfectly well...

While commonly eaten raw, radishes are also delicious when cooked. In this recipe from her cookbook The Nourished Kit...

With only three main ingredients, this recipe proves that it doesn't take much to make a wonderful snack or hors d'oe...

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