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

Plus: More Vegetable Recipes

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

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...

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...

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

This dish calls for the best quality tuna you can find. Miso paste is available at health food stores.

If you have time, toss the cucumbers with salt and drain for 30 minutes before assembling the salad.

For this pasta e ceci, adapted from The flavors of Sicily (Clarkson Potter), Anna Tasca Lanza uses soaked dried chick...

This vegetable stew is best made a day ahead so the flavors can blend.

These citrus-roasted beets are mixed with arugula and salty ricotta salata to make a refreshing salad. You can use ba...

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