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As a Baltimore native, David Lentz feels strongly about the proper way to cook soft-shells: pan-fried (he hasn't let ...

Italian ricotta is made from whey drained off while making cheese, often a sheep's milk cheese like pecorino. America...

When Fanny Singer makes this salad, she remembers her mom, Alice Waters, taking her to spend the Japanese New Year wi...

Comté is a cooked, pressed cheese made with unpasteurized cow's milk. And, yes, the French eat polenta too; it's...

When making crab cakes, it's customary to keep the crabmeat in chunks. Here, it's best to break up some of the meat t...

"Parsis love to eat," says Jehangir Mehta, a descendant of the Persian refugees who settled in Bombay. These ...

These crispy fried squares can be served alongside butternut squash soup or with cocktails.

Akasha • January 2004

For these easy mini samosas, Akasha cleverly uses the gyoza wrappers sold in the freezer section of many supermarkets...

Plus: More Vegetable Recipes and Tips

Jacques Pépin's mother used this easy and clever technique to fry whole eggplants at Le Pélican, her Ly...

Rafaella Giamundo serves these pillowy cheese puffs with cocktails—especially in the summer, when the family pra...

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