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This pesto recipe uses pecans instead of the traditional pine nuts, but feel free to customize with your favorite nuts and herbs.

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A versatile salsa recipe brings freshness to a number of dishes, from grilled meats to sandwiches or even soups.

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This Oysters Rockefeller recipe is a Virginia interpretation of the original from Antoine’s restaurant in New Orleans.

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Chef Logan Small shares his award-winning oyster stew recipe that’s famous at Small’s Smokehouse + Oyster Bar in Virginia.

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A vinegar-based French Mignonette sauce highlights salty oysters.

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A New Orleans-style Rémoulade, this saucy recipe features Creole mustard and seasoning.

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Microgreens provide a spicy crunch for this beef dumpling recipe from chef Clark Myers.

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