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Chewy Italian couscous, also called freula, is a Sardinian-style toasted semolina pasta. It comes in small, medium an...

You can make this slightly spicy tapenade with both oil-cured and brine-cured olives; just be sure to use large ones,...

Grenadine helps sweeten the jam and adds vibrant red color. The jam is great with most meats, especially grilled or r...

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

Plus: More Vegetable Recipes and Tips

Throughout the South, a hot pilaf of beans, salt pork and rice is known as hoppin' John; in South Carolina it's s...

Salads comprised of herbs and other intensely flavored leafy greens offer startling counterpoints of taste and textur...

Plus: More Dessert Recipes and Tips

The fish emerges from the foil packets succulent, flaky and nicely infused with rosemary flavor. Try it with the Roas...

This extraordinary syrup from pastry chef Rhona Lauvand coaxes surperb flavor from even less-than-perfect berries. Th...

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.

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