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Serves 8

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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 ...

Spicy fennel adds an edge to this smooth, roasted sweet red pepper soup.Plus: More Soup Recipes and Tips

Jacques Pépin's chilled compote of quick-stewed plums, Bing cherries and berries in a light wine—and—black curra...

This colorful two-cabbage slaw gets a double dose of fruit flavor from fresh berries and raspberry vinegar. The longe...

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...

This dish gets its name from the vessel in which it's cooked. A tièdda, or tiella or teglia, is a round eart...

Fresh dill and mustard dressing punch up this easy oven-browned potato salad. Plus: More Vegetable Recipes and Tips

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

Grilled Portobellos and tomatoes combine with creamy ricotta and crisp tangy arugula to make a satisfying sandwich.

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

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

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