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Use the leftovers of this vibrant relish on sandwiches or alongside roasted meat. A nicely wrapped jar of this relish...

You'll need only about one and a half tablespoons of this tangy sauce for each serving of meat or shrimp.

In Thailand, fresh chiles are typically ground to a potent paste with lemongrass, cilantro, kaffir lime leaves and sp...

In this Greek Passover recipe for haroset, dried fruits replace the fresh apples familiar to most American Jews. A sw...

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These artichokes are little, but they're completely mature vegetables. Accented with garlic and lemon, they make a lo...

Try to make this a day ahead to allow the piquant flavors to develop. Leftover sauce is delicious on tuna sandwiches ...

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...

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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...

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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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