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Johanne Killeen and George Germon use a prosciutto bone, a traditional Italian staple, for their heartyvegetable soup...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

This variation on the Quick Southern Italian Tomato Sauce relies on butter instead of olive oil to smooth out the aci...

These creamy custards can accompany any roast meat.

Mushrooms marry well with tofu (which is cooked until crisp on the outside but still soft in the center), and oyster ...

This sauce is a specialty of Apulia. Both the sharp, bitter flavor of broccoli rabe and its vitamins are best preserv...

Serve this refreshing drink in tall glasses over ice. Sprinkle cinnamon on top if desired.

This classic Italian dish is traditionally make with round or rump roast. Brigit Legere Binns started making it with ...

Chefs Bruce and Susan Molzan created this delicious cake served with buttery maple sauce when they worked at a ski re...

Chef Amy Scherber recalls that she and chef Kerry Heffernan first cooked this dish when they were skiing in Colorado ...

In tribute to the start of Vermont's maple syrup season, here's a Maple-Pear Pancake that serves four to six from Gra...

The spices in this cake remind author Tracey Seaman of apple pie and mulled cider. If you want a final flourish, serv...

Store-bought gnocchi can be substituted for homemade in this savory salad. It serves four as a main course.

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