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Adding ricotta to a quick mix of ground lamb and fennel creates moist, delicious meatballs Slideshow: More Meatballs...
Mario Batali uses homemade strawberry sorbet to complement the balsamic-infused fruit salad, but store-bought sorbet ...
Chef Ryan Hardy makes these simple but delicious green peas with sautéed prosciutto and onion, black pepper and ...
This chunky tuna salad—inspired by a traditional sauce from Livorno, Italy, of tomatoes, olives and capers—makes a ve...
Mario Batali’s seafood salad combines white beans and chunks of crab with a lively mint oil. The chef frequently make...
This excellent, all-purpose tomato sauce is flavored with a little shredded carrot and a good amount of caramelized g...
What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh an...
This luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing t...
Pastry chef Bob Truitt loves anything that includes caramel and ice cream. “But there always needs to be a crunch,” h...
This delicious, tangy popcorn is coated in an ingenious mix of pickling spices, like coriander seeds and dill weed. ...
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