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Showing 136-150 of 2008
Marcella Hazan Marcella Cucina • October 1997

From her earliest days as a cook, Marcella Hazan has enjoyed exploring the potential of hollowed zucchini and has fou...

These addictive sweet and crisp walnuts were inspired by a recent trip to China.

The eel called for in these unusual canapés is available at Japanese markets. This recipe is also delicious made...

Use a very sharp mandoline to slice the jicama. Buy a root large enough to make slices that are four by six inches an...

Michael Cordúa serves these flavor-packed turnovers with a creamy cilantro sauce.

Country ham, cold cured in salt and sugar and then aged, is available at specialty food stores and most supermarkets ...

For this recipe, you will need a small bottle of truffle oil, typically a little less than 2 fluid ounces. The toasts...

Plus: More Soup Recipes and Tips

Chef Georges Perrier usually makes his little hors d'oeuvres with rich, buttery pâte brisée. In a nod t...

These succulent crab cakes and the accompanying cilantro dressing are adapted from Matthew Kenney's Mediterranean...

At Flea St. Cafe they have vegetable pancakes on the menu for breakfast, lunch and dinner. The sweetness of the parsn...

Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes and pear slices are all great for dipping in...

Vary the toppings to make use of what's on hand—olives, sun-dried tomatoes, anchovies—but avoid cheese if y...

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