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This spicy, smoky-flavored marinade tenderizes poultry and meat while contributing a subtle curry flavor.Plus: More G...

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

This salad is great with meat or poultry prepared or served with an Asian-style marinade or sauce.Plus: More Vegetabl...

You may be surprised to find that there are no pine nuts in Viana La Place's pesto, but she thinks that their swe...

This piquant condiment is best made with large yellow or Spanish onions; the big thick slices are easier to handle th...

It may seem like overkill, but this delicate salad is the ideal first course for the Roasted Squab with Rose Petals. ...

Beltane Ranch • June 1996

Beltane Ranch's ripe raspberries serve as both a base for the fruity syrup and as a garnish for the pancakes. Fresh ...

For this refreshing starter, the nearly transparent slices of vegetables are enhanced with a lightly tangy, caper-dot...

To make this simple, refreshing dessert, you'll need about four pounds of watermelon. The redder the fruit, the p...

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...

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