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Belinda Leong started to incorporate wild greens and herbs into her desserts in 2009 during a foraging-focused intern...

In this delicious dish, TV host and chef Andrew Zimmern wraps richly flavored salt cod in banana leaves and grills it...

Any time a novice cook asks Jamie Bissonnette for a simple recipe, he gives them this soy-honey-mustard sauce. It’s d...

These excellent margaritas have a subtle, smoky flavor. The secret: The limes and lemons are grilled before being jui...

Andrew Zimmern’s Kitchen Adventures OK, so I was with Hot and Hot Fish Club’s amazing chef Chris Hastings, standing i...

Finely ground roasted almonds add terrific flavor to these crispy buttermilk waffles. Slideshow: Wonderful Waffle Re...

Husband-and-wife team Cory and Silvia McCollow make this elegant dish at their Oakland, California restaurant using l...

This spicy kale-packed broth is delicious served with Shrimp-and-Potato Cakes. Slideshow: Great Kale Recipes

The only thing more refreshing than a margarita is one made with cucumbers. The cucumber-infused tequila also makes a...

The cucumber-infused tequila is refreshing in a margarita and also makes a great punch. Slideshow: Perfect Party P...

In Sausalito, California, chefs Joanne Weir and Gonzalo Rivera get incredible citrus, so they created this salad to s...

Aguachile (chile water) is a vibrant sauce made with fresh chiles, herbs and cucumbers that’s fantastic on any type o...

Rayme Rossello's addictive bacon tacos are pressed on a griddle, and eaten more like quesadillas. Slideshow: More De...

Don’t be fooled by the ingredient list—although it’s short, the resulting stew is deeply flavored and very satisfying...

Peppadew peppers are a sweet and tangy pickled pepper from South Africa that is particularly delicious with sausage. ...

Pureeing ricotta in the food processor makes it seem extra creamy. Dollop it over pasta with tomato sauce or just ove...

This lemony crème fraîche melts beautifully into pastas and is particularly nice with seafood. Slideshow: ...

Mario Carbone deconstructs the beloved Italian American dish, baked ziti. He mixes the pasta with a rich, creamy sauc...

Chef Mario Carbone’s lamb sausage ragù is a little sweet and tangy, with golden raisins and white wine vinegar. ...

These crispy kale bits are a fun topping for pastas made with hearty meat sauces. Plus: Pasta Recipes and Cooking Tips