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These crispy bread crumbs, flavored with anchovies, garlic, parsley and lemon, are a terrific way to showcase delicio...
Crunchy, vinegary and a little spicy, this pickled asparagus would make a terrific accompaniment to sandwiches as wel...
This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...
Top Chef finalist Sarah Grueneberg cooks parboiled spaghetti right in the tomato sauce so it becomes infused with fla...
Sweet, tangy and a little crunchy, this relish is perfect with pasta dishes made with mild white fish. Slideshow: Gr...
Mario Batali uses homemade strawberry sorbet to complement the balsamic-infused fruit salad, but store-bought sorbet ...
Chef Ryan Hardy makes these simple but delicious green peas with sautéed prosciutto and onion, black pepper and ...
These light, bite-size matzoh balls have a delicious Italian spin—they’re made with ricotta and Parmigian...
“Once you know how to cook an artichoke, it doesn’t just give you a skill, it changes your attitude about Rome,” says...
This excellent, all-purpose tomato sauce is flavored with a little shredded carrot and a good amount of caramelized g...
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