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Don't let the length of the ingredient list deter you from making this lemon-scented fish served with coconut ric...

Plus: More Vegetable Recipes and Tips

Many years ago, Mardee Haidin Regan was preparing a special dinner featuring Elizabeth Schneider's wonderful Arom...

The julienne disk of the food processor makes easy work of cutting the tough vegetables for this salad. If you don...

Aspen's rigorous mountain hikes demand a filling breakfast, such as their secret-ingredient French toast or an easily...

You may be surprised to find that there are no pine nuts in Viana La Place's pesto, but she thinks that their swe...

Beltane Ranch • June 1996

Beltane Ranch's ripe raspberries serve as both a base for the fruity syrup and as a garnish for the pancakes. Fresh ...

To make this simple, refreshing dessert, you'll need about four pounds of watermelon. The redder the fruit, the p...

The blender makes instant work of this cold Spanish soup. Since gazpacho improves with age, make it ahead of time whe...

You can't go to the Basque country—or anywhere else in Spain for that matter—without trying gambas al a...

For this creative first course you can use any juice made with greens (like parsely, spinach, celery or chard) from j...

Try this luscious fruit soup as a refreshing alternative to a rich dessert. Serve with your favorite crisp cookies.Pl...

Here's a simple-as-can-be, not-too-sweet version of this homey dessert and breakfast dish.

Gooseberries, wonderfully tart and acid, have a very short season, so grab them when you see them at your market in t...

In this dessert, mixed berries, with their concentrated flavors, are cloaked in a sweet frothy layer of an egg custar...

According to chef Josu Zubikarai of Taberna del Alabardero, beans are commonly used in Basque cuisine. Here they're p...

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