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Serves 8

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Muscadine, the traditional sweet southern wine, makes a great base for John Fleer's vinaigrette because it balances t...

This puff-pastry tart is best made with small purple Italian eggplants or pinkish Rosa Bianca eggplants, both of whic...

Chewy Italian couscous, also called freula, is a Sardinian-style toasted semolina pasta. It comes in small, medium an...

These elegant rolls from Boston-based Legal Sea Foods's executive chef Jasper White can also be prepared using 1/2 po...

Grenadine helps sweeten the jam and adds vibrant red color. The jam is great with most meats, especially grilled or r...

Plus: More Dessert Recipes and Tips

Ripe tomatoes drizzled with fragrant basil oil and topped with crisp Parmesan-accented bread crumbs make a simple and...

Plus: More Vegetable Recipes and Tips

Salty prosciutto and peppery arugula are the key ingredients in this light frittata. If your nonstick skillet has a p...

Serve John Fleer's southern-style bean-and-bell-pepper salsa with the Sweet Tea-Cured Roast Pork or on its own as a s...

Sam Hayward, executive chef of Fore Street in the Old Port district of Portland, Maine, recommends scraping the corn ...

This succulent pork combines two southern classics, sweet tea and pork chops. Have your butcher remove the chine bone...

Yellow tomatoes give chef John Fleer's "summer in a cup" soup a refreshing tang; leftovers can be frozen in a...

Plus: More Dessert Recipes and Tips

This extraordinary syrup from pastry chef Rhona Lauvand coaxes surperb flavor from even less-than-perfect berries. Th...

The best guacamole is made with ripe avocados, which have a naturally smoky taste. For an extra hit of that charcoal ...

Plus: More Vegetable Recipes and Tips

Blue cornmeal, a specialty of the Southwest, gives these pancakes a blue-gray hue. Finely milled from dried blue corn...

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