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Serves 8

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Egi Maccioni's mother used to make this almost pudding-like rice-and-ricotta cake for the Easter holiday. For best fl...

Quick-mixing flour, such as Wondra, creates the lightest possible coating for the fish. A squeeze of lime juice is al...

Herb Wilson's crab cakes are one of Bambou's best sellers. He serves them with a drizzle of molasses glaze for a ligh...

Jim Cohen always serves this sweet-salty chicken with soft polenta. The cure is also wonderful for butterflied quail;...

These healthy pizzas, topped with pungent grilled eggplant and two kinds of cheese, were inspired by those served at ...

Hearty black beans, sweet roasted vegetables, smoky chipotles and Cheddar cheese fill these vegetarian burritos. The ...

Double-cut pork rib chops, those with two ribs, cook up crusty and extra succulent. Be sure the chine, or backbone, i...

Caribbean tamarind syrup, the key to the sweet-tart salad dressing, is available at specialty food stores and Latin A...

This outdoor version of the Spanish classic is best made in a paella pan over a wood fire; the wide open pan allows t...

Plus: More Appetizer Recipes and Tips

Any good-quality fruit sorbet, especially one with a tropical flavor, can be used to garnish the soup.

July is the perfect month for fruit tarts—berries are at their most fragrant and a mouthful of summer's sweet bounty ...

This is Blackberry Farm's signature and most popular aperitif.

Piquant green olives make an invigorating contrast to the sweet caramelized onion filling. You can use a large plasti...

This sweet-tart relish was passed down to John Fleer from his great-grandmother. Besides being a refreshing addition ...

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