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Mario Batali uses homemade strawberry sorbet to complement the balsamic-infused fruit salad, but store-bought sorbet ...

Using asparagus in a pesto with olive oil, Parmigiano-Reggiano, basil and lemon juice creates a very fresh, green and...

Adding ricotta to a quick mix of ground lamb and fennel creates moist, delicious meatballs Slideshow: More Meatballs...

This lemony crème fraîche melts beautifully into pastas and is particularly nice with seafood. Slideshow: ...

Sprinkle these bread crumbs over pasta with clams or an over-the-top mac and cheese. Slideshow: Delicious Mac and Ch...

Top Chef finalist Sarah Grueneberg cooks parboiled spaghetti right in the tomato sauce so it becomes infused with fla...

Mario Batali’s seafood salad combines white beans and chunks of crab with a lively mint oil. The chef frequently make...

When topping pies like this Margherita, less is more, especially with sauce.Slideshow: More Great Pizza Recipes

These crispy bread crumbs, flavored with anchovies, garlic, parsley and lemon, are a terrific way to showcase delicio...

This chunky tuna salad—inspired by a traditional sauce from Livorno, Italy, of tomatoes, olives and capers—makes a ve...

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