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"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken,&...
The idea for this hearty, risotto-style soup came to Frédéric Morin while he was sitting on a combine in hi...
Kamut is an heirloom variety of wheat with a sweet, almost buttery flavor. F&W editor Kristin Donnelly loves using it...
This hearty stew called garbure, from southwestern France, is loaded with vegetables, beans and meat, the exact ingre...
Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.
Masaharu Morimoto recommends using a rice cooker and seasoning the rice to taste. Start with 1/2 cup of sweetened vin...
Chef Way: Bouley serves eggs en cocotte with three purees—fennel, sunchoke and polenta—plus Comté foam. Easy Wa...
Fresh beans make a beautiful crudité platter, but they can also be chopped and mixed together for a lovely late-...
Mary Hoover, who ran a soul food restaurant in Greenwood for 30 years, says that she can tell the black-eyed peas for...
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