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The compote is best eaten the day it is made. Substitution: Get hold of some wild berries if you can, but this is a g...

This is delicious, and barely a recipe. Chickweed is the flavor of summer; it tastes the way freshly shucked corn sme...

Court Bouilon is a classic French broth that can be made quickly and used for poaching seafood and infusing it with f...

Plus: More Vegetable Recipes

The warm, sunny world of the Sephardim includes many spices. This aromatic carrot dish is typical of Tunisian-Jewish ...

Harissa is North Africa's famous fiery condiment. At Savoy Peter Hoffman uses sweet, rich ancho chiles to make the pa...

When chives are allowed to flower, they produce purple blossoms that make a delicate onion-flavored addition to the s...

Plus: More Vegetable Recipes and Tips

Plus: Pasta Recipes and Tips

Cured fish is a typical Ligurian antipasto; this version gets its tang from lemon juice and white wine. Use the fresh...

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