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Superfresh baby squash is terrific raw in this simple salad from F&W’s Kay Chun, which is studded with tangy-swee...

This pretty, fresh-tasting tomato soup is David Chang’s riff on Greek salad: He tops it with tomatoes, olives, honeye...

A very quick marinade and just a few minutes on the grill turn eggplant into the perfect base for this must-make spre...

Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions...

There’s tomato paste as well as fresh tomatoes in the dough of these pillowy, savory loaves from Ylenia Sambati, whic...

Both chickpeas and prepared baba ghanoush, the smoky Middle Eastern eggplant spread, flavor this easy no-cook pasta s...

This peak-season fresh corn dressing from F&W’s Kay Chun—flavored with garlic, shallot and parsley—is great with ...

This garlicky homemade mayonnaise, from chef Mark Sullivan, is the perfect accent for his Provençal fish stew. ...

Traditional Japanese eggs pickled in soy sauce were the inspiration for this extraordinarily simple miso version. Aut...

This unusual, colorful salsa from chef Jose Enrique combines green peas and creamy diced avocado with a hit of lime. ...

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