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Serves 8

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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...

Chef Philippe Boulot prepared navarin, a traditional hearty French stew made with chunks of tender lamb and potatoes,...

Pastry chef Michelle Bracken made a German Chocolate Cake shaped like her husband's, chef Bill Bracken, German shephe...

Store-bought gnocchi can be substituted for homemade in this savory salad. It serves four as a main course.

This cake was inspired by Boston cream pie, a yellow cake with custard filling and chocolate frosting. This cake's mo...

For a sweeter flavor, wrap the beets in foil and bake in a 350° oven for about 45 minutes instead of boiling the...

If you love polenta but not the time it takes to prepare it properly, then you'll love this dish. Here, delicate grai...

Plus: More Vegetable Recipes and Tips

This delicate golden cake combines sweet and tart, tender and crisp. The meringue bakes right on top of the cake batt...

The washed and dried greens, as well as the cleaned scallions, can be wrapped in paper towels and refrigerated in pla...

If you find spring onions, fresh fava beans, sugar snap peas or young string beans, by all means use them in this sal...

Parboiling the potatoes before roasting makes for a fluffy interior and a crisp golden brown surface. Olives and garl...

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