Make Ahead
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Sweet, tangy and a little crunchy, this relish is perfect with pasta dishes made with mild white fish. Slideshow: Gr...
Toasting flour before making pasta dough makes it incredibly rich-tasting and flavorful. Plus: F&W’s Ultimate Pa...
“Flour, salt, water and yeast—that’s it,” says chef Thomas McNaughton about this super-simple dough recipe, the same...
These elegant cookies have pink peppercorns that are not only pretty, but great counterpoints to the sweet cookies an...
These light pastries are filled with a terrific pistachio-studded pastry cream and topped with a creamy glaze. Slide...
This excellent, all-purpose tomato sauce is flavored with a little shredded carrot and a good amount of caramelized g...
When he hosts dinners, Mario Batali often makes braised dishes. “I can leave the kitchen and talk to my guests,” says...
Mario Batali thinks everyone should learn to make pizza dough, but he understands the convenience of buying it from y...
What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh an...
This luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing t...
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