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Serves 2

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The stale bread is an important ingredient here—it should be from a country-style loaf, not overly sour and with no a...

This light and refreshing salad, with its oil-free citrus dressing, would also be delicious with grilled chicken, shr...

Don't be put off by the vanilla in this luscious salmon dish from Chef Ben Davis at Mel's; it adds a lovely a...

Frank Bonanno, sous-chef at Mel's Bar & Grill, developed this three-mushroom pasta when he was the chef at Bruno&...

This embellished version of a classic is from Christian "Goose" Sorensen, executive chef and co-owner of Star...

This oh-so-simple dish from Mel's Bar & was inspired by the mussels served at La Cagouille, a wonderful little Parisi...

This recipe from Janie Master is served at Mel's Bar & Grill.Plus: More Appetizer Recipes and Tips

At Mel's Bar and Grill, executive chef Ben Davis wilts fresh spinach in the hot sauce in Step 7.

Chez Es Saada • July 1998

Plus: Ultimate Cocktail Guide

If you want a stronger walnut flavor in this light, soft bread, toast the nuts, then let them cool before adding them...

Hanger steak, recently discovered by restaurant chefs, has always been a favorite butcher's cut in the United States;...

In Veracruz, this versatile sauce is served with appetizers, as well as with grilled meats, chicken and fish. Zarela ...

Plus: More Dessert Recipes and Tips

Richard Olney's bread omelet from Simple French Food (Macmillan) inspired Wendy London to create this rich and satisf...

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