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Tortilla Crusted Tilapia

Author: Lisa Fain

Salmon Teriyaki

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

Author: Tadashi Ono

Yukon Gold Potato Blini

Author: Thomas Keller

Quinoa Stuffing

Author: Miriam Backes

Borracho Beans

Author: Robb Walsh

Tuna Steak au Poivre

Author: Ian Knauer

Salmon Rillettes

Author: Erika Lenkert

Tony's Steak

Author: Jenny Rosenstrach

Fingerling Potatoes with Oyster Mushrooms

Author: Jeanne Thiel Kelley

Jamaican Beef Dumplings

Author: Maggie Ruggiero

Sage Stuffing

Author: Ruth Cousineau

Shrimp in Dill Butter

Author: Ruth Cousineau

Escarole, Pear, Parmesan, and Basil Leaf Salad

Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.

Author: Mindy Fox

Green Bean and Hazelnut Salad

Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get...

Author: Diane Carlson

New Orleans BBQ Shrimp

Author: Pat Neely

Sake Sea Bass in Parchment

Author: Melissa Roberts

Grilled Chive Potatoes

Author: Bon Appétit Test Kitchen

Cumin Potatoes

Author: Julie Sahni

Roasted Acorn Squash with Chile Vinaigrette

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Barbara's New England Clam Chowder

Author: Barbara A. Tadeo

Mixed Greens

Author: Jessica B. Harris

Spinach, Pear, and Walnut Salad

Author: Ellie Krieger