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Many years ago, Mardee Haidin Regan was preparing a special dinner featuring Elizabeth Schneider's wonderful Arom...

The julienne disk of the food processor makes easy work of cutting the tough vegetables for this salad. If you don...

Mild Napa cabbage is the ideal foil for the crisp, sweet apple and smoky ham. Make sure to use a ham of excellent qua...

Flat-leaf parsley makes a refreshing and nutritious salad, especially when paired with spicy poblano chiles and sweet...

Summer or winter, diners at Marichu enjoy this appetizer with a glass of smooth Rioja wine. A famous peasan dish, it ...

Quiche is the quintessential food of the Seventies. The version here is classic, elegant and perfect for today.

This salad offers a plethora of contrasting flavors and textures: tangy goat cheese and slightly bitter frisée, ...

Purists will insist that the subtleties of a fine single malt Scotch are lost in a mixed drink, but Gary and Mardee H...

Spicy fennel adds an edge to this smooth, roasted sweet red pepper soup.Plus: More Soup Recipes and Tips

When Stefano Tagliente, the executive chef at the wonderful Il Melograno hotel in Monopoli, made these for author Nan...

Don't be put off by the long ingredient list; the luscious tender chicken and sweet-savory relish is easy to prep...

Houston farmer Camille Waters's heirloom salad recipe.

The restaurant Al Fornello-da Ricci in Ceglie Messapico is famous for the variety and splendor of chef Dora Ricci'...

If you can find the small, flat, yellow- or red-skinned onions sold here as cipolline, by all means use them in this ...

Leftover chive oil makes a delicious addition to tomato sandwiches, grilled fish or chicken and almost any pizza. Pl...

In the Pugliese capital of Bari, panzerotti are traditionally made for the feast of St. Anthony Abbot on January 17. ...

Slideshow: Roasted Vegetables

Plus: More Vegetable Recipes and Tips

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