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This creamy pâté from Gabriel Frasca and Amanda Lydon, chefs at Nantucket's Straight Wharf Restaurant, has ...
This salsa makes inventive use of unripened tomatoes (which Laurent Tourondel found in abundance in a garden on Long...
Padma Lakshmi calls this sauce "liquid heaven." She purees sticky dates with fresh mint, lemon juice and chil...
Muhammara, a Middle Eastern dip with a spicy kick, is traditionally served with pita bread or roasted meats, but Chri...
This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water ...
Lachlan Mackinnon-Patterson considers this emerald-colored condiment to be Italy's quintessential dipping sauce. He s...
Pimientos are large, sweet, heart-shaped peppers that are typically used for canning. Pimento cheesethe simple ...
Elena Bisestri, executive chef at Palma restaurant, developed this version of the classic Sicilian antipasto, caponat...
Confiting (the process of cooking meat slowly in its own fat) is a wonderful technique that both preserves food and m...
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