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The blender makes instant work of this cold Spanish soup. Since gazpacho improves with age, make it ahead of time whe...

Allow at least a week for the rose petals to flavor the vinegar. Use red roses to get the best color.

Beltane Ranch • June 1996

This delicious main dish hails from the Basque province of Vizcaya. Chef Teresa Barrenechea of the Marichu Restaurant...

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...

Wrapping delicate red snapper fillets in banana leaves protects them from the direct heat of the grill. If you can...

Barley has a pleasant, slightly chewy texture and a mild flavor that doesn't overpower the shrimp. Plus: More Seafoo...

For this creative first course you can use any juice made with greens (like parsely, spinach, celery or chard) from j...

This salad contains all of Grace Parisi's favorite foods: roasted peppers, olives, and spinach. The clever salami cri...

Asian wheat noodles have a tender texture that befits this delicate salad. Look for dried Chinese lo mein or Japanese...

Plus: More Seafood Recipes and Tips

Plus: More Appetizer Recipes and Tips

The mint used in Apulia is wild mentuccia; it's similar to pennyroyal and has a subtler, less aggressive flavor then ...

Plus: More Chicken Recipes and Tips

Plus: More Appetizer Recipes and Tips

Chef Michael Schlow's secret for his crisp fish is using dried potato flakes, also known as instant mashed potato...

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