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Green Gazpacho

Green heirloom tomatoes gives this gazpacho its vibrant hue, and sets it apart from the traditional red variety. To keep the gazpacho from being too thin (tomatoes release a lot of juices when pureed), sliced bread is added to thicken the soup. Olive oil gives it its creamy texture, while cayenne pepper and red wine vinegar amp up the flavor and lend some zest. Be sure to let the gazpacho refrigerate before serving—after all, this is a chilled soup—then top each bowl with a dollop of sour cream. It’s the perfect dish to serve at a late-summer dinner party.

How to Make a Delicious Shamrock Shake at Home

Our homemade take on the fast food favorite keeps the minty flavor (and awesome color!) you love—but ditches the corn syrup and food coloring.

6 Halloween Appetizers That Rival What’s in the Candy Bag

Who says this season has to be all about the sweet stuff? Serve up these easy and festive finger foods at your Halloween fête, or snack on a few in between trick-or-treaters.

Poached Chicken Soup With Coconut Milk and Chunky Vegetables

Breast meat can be dry and bland, but not when it’s simmered in coconut milk and lime zest. And don’t sweat chopping the vegetables. Rough chunks make it hearty.

Classic Coq au Vin

This streamlined version of the traditional French favorite has deep, full-bodied flavor but requires just 30 minutes of prep. Serve it with your favorite mashed potatoes.

Whole Roasted Chicken on a Bed of Cauliflower

A whole roasted chicken is dramatic enough on its own. It’s one of those great kitchen tricks (that’s actually easier than it appears) every home cook should have in his or her back pocket. But this version? Above and beyond. We tried roasting an entire chicken over a layer of cauliflower “steaks,” and the result is pretty glorious. The vegetable soaks up flavor from the chicken and gets crispy and caramelized around the edges. The chicken roasts to perfection and doesn’t get soggy on bottom. And, another plus: No need for gravy. Turn the pan juices into a fast, tangy vinaigrette with some herbs and lemon juice.

Cashew Chicken and Greens Stir-Fry

This takeout standby gets a healthy makeover with wilted collard greens and sautéed (not fried) chicken.

Saucy Baked Chicken Legs With Olives and Tomatoes

With skin that crisps beautifully and meat that stays juicy, chicken legs are an inexpensive cut that’s ideal for roasting.

Crispy Oven-Baked Wings With Sriracha-Honey Glaze

Wings at home? You bet. The oven ensures crispy results, with only 5 minutes of prep, and fewer calories than deep-fried sports-bar hot wings.