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Serves 8

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Crisp, cheesy, peppery toasts dress up a simple salad. For a garnish that's even easier, top the salad with delicate ...

Jacques Pépin's friend Jacky Ruette, the former chef-owner of La Petite Marmite and Prunelle restaurants in ...

A rich yet airy sauce accented with amaretto envelops juicy citrus segments. To save time, cut the peeled oranges cro...

This cake is delicious served on its own with a dusting of confectioners' sugar and a dollop of whipped cream.

Catherine Alexandrou, the chef-owner of Chez Catherine in Westfield, New Jersey, has skied in nearly every chef's...

Balsamic vinegar, tempered with brown sugar and reduced to a glaze, makes a sweet, tangy topping for the ice cream an...

Plus: More Appetizer Recipes and Tips

Catherine Alexandrou and Michel Bourdeaux's galettes resemble crisp-fried polenta, but they have a creamier textu...

Farms in Mexico and greenhouses in the States and abroad supply all the vegetables you'll need for this dish.

Slideshow: More Pizza Recipes

This tangy southwestern-style soup from Kevin Rathbun of Nava, in Atlanta, features three kinds of fresh chiles and a...

Johanne Killeen and George Germon use a prosciutto bone, a traditional Italian staple, for their heartyvegetable soup...

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