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Serves 6

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The mint used in Apulia is wild mentuccia; it's similar to pennyroyal and has a subtler, less aggressive flavor then ...

Grace Parisi makes twice as much dressing as she needs for two reasons: a smaller amount would be impractical to do i...

Plus: More Chicken Recipes and Tips

The leftover curry and orange sauces can also be sprinkled on roast lamb, chicken, vegetables and fish.

The unusual shape of this pasta was inspired by Barbara Lynch's experience in a small town in Italy, where she wa...

When Stefano Tagliente, the executive chef at the wonderful Il Melograno hotel in Monopoli, made these for author Nan...

The Pugliese are passionate mussel eaters and have dozens of different treatments for these bivalves. The Mediterrane...

The restaurant Al Fornello-da Ricci in Ceglie Messapico is famous for the variety and splendor of chef Dora Ricci'...

Peaches or fresh figs also work well here.Plus: More Dessert Recipes and Tips

If you can find the small, flat, yellow- or red-skinned onions sold here as cipolline, by all means use them in this ...

To get great flavor and save time, use the California Sun Dry brand of julienne-cut sun-dried tomatoes with herbs str...

Slideshow: Roasted Vegetables

Plus: More Seafood Recipes and Tips

These pretty little pockets of squid, their tops cut open to show off the stuffing inside, are served at Ristorante G...

For this lightly creamy, vegetable-packed pasta, you can substitute any green beans for the flat Romano beans.

Beets make this tabbouleh colorful and sweet, while the allspice dressing adds a spicy note.

Freshly shelled beans are the key to this refreshing, textural salad; you can replace the cranberry beans with fresh ...

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.