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The meatballs made by Venice's bacari are delightfully soft because they contain a large proportion of mashed pot...

Zarela Martinez is chef-owner of Zarela Restaurant in New York City and author of Food From My Heart (Macmillan), whe...

Alfred Portale, the chef-owner of New York City's Gotham Bar and Grill, says, "My earliest memory of my mothe...

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...

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