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Farms in Mexico and greenhouses in the States and abroad supply all the vegetables you'll need for this dish.

Slideshow: More Pizza Recipes

Chef Susanna Foo's mushroom-packed soup, from Susanna Food Chinese Cuisine in Philadelphia, combines rich coconut...

These moist cupcakes are guaranteed to satisfy the most serious chocoholics.

This tangy southwestern-style soup from Kevin Rathbun of Nava, in Atlanta, features three kinds of fresh chiles and a...

Johanne Killeen and George Germon use a prosciutto bone, a traditional Italian staple, for their heartyvegetable soup...

Plus: More Vegetable Recipes and Tips

Plus: More Dessert Recipes and Tips

This is one of the quickest and most humbly delicious tomato sauces you can make. You can sieve it and use it as a ba...

This tofu dessert is as luscious and creamy as custard.

Polenta is available at specialty food shops and at healthy food stores, where it is often labeled coarsely ground co...

These creamy custards can accompany any roast meat.

The garlic, cooked whole, is treated as a vegetable rather than as a seasoning.

Pastry chef Michelle Bracken made a German Chocolate Cake shaped like her husband's, chef Bill Bracken, German shephe...

"This dish is special to us since my family background is Lebanese and my husband, (chef) Hiro Sone, is Japanese;...

The leathery quality and concentrated flavor of sun-dried tomatoes make them ideal for a flavorful pesto, which is gr...

This classic Italian dish is traditionally make with round or rump roast. Brigit Legere Binns started making it with ...

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