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This puff-pastry tart is best made with small purple Italian eggplants or pinkish Rosa Bianca eggplants, both of whic...

Ripe tomatoes drizzled with fragrant basil oil and topped with crisp Parmesan-accented bread crumbs make a simple and...

Salty prosciutto and peppery arugula are the key ingredients in this light frittata. If your nonstick skillet has a p...

Yellow tomatoes give chef John Fleer's "summer in a cup" soup a refreshing tang; leftovers can be frozen in a...

The best window onto a nation's cuisine is its food markets. The moment Steven Raichlen arrived in Saigon, he rushed ...

The best guacamole is made with ripe avocados, which have a naturally smoky taste. For an extra hit of that charcoal ...

Assemble the bruschetta just before serving or set out the prepared ingredients and let guests make their own.

Sates are Indonesia's national dish and culinary common denominator: these little kebabs are served in elegant ho...

Mint adds a refreshing punch to Michel Benasra's warm shrimp appetizer. It's inspired by a salad Benasra enjoys at a ...

Steven Raichlen's first meal in Barcelona, at the venerable Los Caracoles restaurant in the Barri Gotic (medieval qua...

Pilar Sanchez's cool first course is really more salad than terrine. Assembly is easy but slicing the terrine can...

Meadowood chef Pilar Sanchez deep-fries potato chips to serve as the base for the salmon. Store-bought thick-cut pota...

Vol-au-vents, the classic French puff pastry shells, can have a variety of fillings; here the shells are stuffed with...

Focaccia and pizza are traditionally drizzled liberally with olive oil. Here, the dough is lightly brushed with extra...

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