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Eggs, the symbol of renewal, make this salad especially appropriate for Easter.

The citrusy vinaigrette makes a lively dressing for the rich smoked salmon or for canned fish. Marcia Kiesel serves t...

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This Provençal puree of anchovies with garlic and olive oil can be spread on toast or served as a dip. Don't wor...

Toss the leftover salsa with macaroni or any tubular pasta, adding a little of the pasta cooking water to thin out th...

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Chef Sascha Lyon likes to serve an assortment of at least 5 cheeses with a range of textures.

Chef Uberto Creatini gathers fresh porcini mushrooms for this salad. But since raw porcini can cause unpredictable al...

This colorful tomato, onion and pepper relish is another traditional accompaniment for grilled meats throughout South...

If you can't find ham hocks from genuine dry-cured hams, use an excellent-quality smoked country bacon.

This virtually instant hors d'oeuvre allows guests to assemble their own combinations of contrasting flavors. Plus: U...

Ambrosia is a traditional Southern fruit salad and an absolutely essential part of the Southern holiday meal. It is i...

Because Austrian roasted pumpkin seed oil, a current favorite in American restaurant kitchens, becomes acrid when it'...

Plus: More Vegetable Recipes and Tips

This fresh cheese enlivened with minced shallots, fresh herbs and vinegar is typically served in bouchons, or bistros...

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