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Showing 2001-2008 of 2008

These pillowy gnocchi are tossed in olive oil and lemon zest before getting a generous sprinkling of summer herbs. S...

This dip is lighter than many versions of baba ghanoush because there’s no tahini weighing it down. The pure, smoky f...

Dylan Fultineer is always dreaming up new ways to show off oysters. This is one of his favorite ways to serve them ra...

Rich, salty and tart from lots of lemon juice and zest, this pâté from chef Cathy Whims pairs well with thi...

Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. Slideshow: Chicken Liver...

This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies. S...

Chef Dylan Fultineer gently pickles oysters in warm Champagne vinegar and lime and lemon juices, so they’re just bare...

Butternut squash is fantastic in all sorts of dips. Here, it’s roasted with citrus and sweet spices to concentrate th...

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