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Chef Jacques Pépin remembers well the famous apple tart his mother made every day as a dessert offering in her s...

Thai Cooking School at The Oriental Hotel in Bangkok • October 1996

Like the Panaeng Chile Paste, this very spicy seasoning is great in coconut milk-based dishes. Store the leftover pas...

This basic recipe makes more than enough potent, nutty chile paste for the Duck in Coconut Curry. It's worth prep...

Not far from Patricia Wells' village in Provence, there's a centuries-old trout farm. The farm smokes its own salmon ...

This basic sugar cookie dough can be flavored in myriad ways (see the Variations below). Or pair it with the Chocolat...

Chocolate gives these addictively delicious cookies a delicate texture.Plus: More Dessert Recipes and Tips

In Provence, fennel grows wild along the roadside and easily in the garden. Since it is one of Patricia Wells' favori...

Lemon is one of Patricia Wells' preferred winter flavors, and this rich creamy tart is the perfect ending to a festiv...

Pat-in-the-pan pastry shells have long been a part of Patricia Wells' everyday repertoire because they are quick, eas...

Plus: More Seafood Recipes and Tips

Patricia Wells is always searching for new flavors for her breads. One day she had polenta on her mind and created th...

To save cooking time: use tender cuts of meat in stews, like the pork tenderloin here.

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

The pressure cooker really makes short work of stock. Compared with a traditional recipe, this chicken stock takes ab...

At Betty's Pies in Two Harbors, Minnesota, Janine Bjerklie adds local maple syrup to her tasty variation on pecan pie...

Plus: Ultimate Thanksgiving Guide Plus: More Vegetable Recipes and Tips

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