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Serves 6

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These tarts are high on the pucker scale; if you prefer a gentler lemon flavor, add another tablespoon or two of suga...

This sauce is a specialty of Apulia. Both the sharp, bitter flavor of broccoli rabe and its vitamins are best preserv...

The leathery quality and concentrated flavor of sun-dried tomatoes make them ideal for a flavorful pesto, which is gr...

This French classic was traditionally prepared with the mineral-rich water for which the town of Vichy is famous. Pl...

This classic Italian dish is traditionally make with round or rump roast. Brigit Legere Binns started making it with ...

Spicy chili seasonings work wonders for the bland flavor of tofu. For a more substantial, spicy chili, use the same w...

If the gyoza wrappers called for below are hard to find, use readily available wonton wrappers for these simple-to-as...

Chef Amy Scherber recalls that she and chef Kerry Heffernan first cooked this dish when they were skiing in Colorado ...

In tribute to the start of Vermont's maple syrup season, here's a Maple-Pear Pancake that serves four to six from Gra...

Flavors at once rich and intense, subtle and simple come from the kitchen of smiling, bright-faced Pina Borgiovanni, ...

Plus: More Dessert Recipes and Tips

Patricia Wells first sampled this wonderfully fragrant Provençal daube on the narrow first-floor terrace of Le V...

If you love polenta but not the time it takes to prepare it properly, then you'll love this dish. Here, delicate grai...

Plus: More Appetizer Recipes and Tips

Here's a hearty pasta dish that will stick to your ribs. It's a mix of well-seasoned pork sausage with a hint...

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