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While shortbread is most often served as a sweet, this clever version transforms it into a savory biscuit that's rich...

Here, chef Richard Carstens treats mushrooms like steak, brushing them with a teriyaki glaze and roasting them "mediu...

This vibrant and refreshing salad gets its great juicy crunch from thinly sliced endives. Chives, parsley and tarrago...

Fruit chutney is a popular accompaniment to serve with cheese plates, but in this creative twist, the cheese is trans...

This recipe is proof that a well-stocked pantry is all it takes to make canned chickpeas taste amazing. For a Middle ...

Cookbook author and hunter Georgia Pellegrini purees sweet peas into the batter of her delicate mini pancakes, which ...

Roasting cherry tomatoes in a mix of miso, ginger, sesame, lime juice and honey creates a tangy, bright sauce for sob...

This simple mango sauce from ice cream genius Jeni Britton Bauer is made by cooking pureed mango with sugar and just ...

Known as tagliatelle all'aglione in Tuscany, this dish is named for the generous amount of garlic (aglio in Italian) ...

Jane Coxwell picked up the fixings for this crunchy citrus salad at the market and made the simplest of all dressings...

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