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André Soltner, chef-owner of Manhattan's famed Lutèce restaurant for 33 years, calls his mother's Tarte aux...

The meatballs made by Venice's bacari are delightfully soft because they contain a large proportion of mashed pot...

The juicy meat from lamb rib chops suits this quick curry. If you don't want to cut the meat yourself, ask your butch...

Garlic chives have a distinctive but subtle garlic flavor. Look for them at Asian or farmers' markets or specialty pr...

Beltane Ranch • June 1996

Perfect with a stack of pancakes, preferably ones made with buttermilk, this sweet-tart sauce is also great to pour o...

Goes well with chicken, any meaty or firm white-fleshed fish and scallops.

Use this thick, fragrant jam on toast and warm biscuits.

Mardee Haidin Regan's husband, Gary, and her are bourbon fiends, and they make their chocolate sauce with two-thirds ...

You can let this cake bake overnight. Because it bakes slowly at a low temperature, it never cracks, never dries out ...

Use with any kind of beefsteak, pork, Italian sausage, kielbasa, chicken.Plus: More Grilling Recipes and Tips

Goes well with any kind of beefsteak, pork, lamb, chicken, duck breasts, any meaty or firm white-fleshed fish.

Lightly salted pecans give this ice cream an extra dimension that adding salt can't equal. If you want the nuts to st...

Here's a marinade that can also double as a zesty dipping sauce for grilled fish, shellfish or poultry. If you want t...

The Horned Dorset • June 1996

This creamy sauce gets its appealing color and wonderful flavor from roasted Anaheim and poblano chiles and its textu...

Because this sweet, peppery marinade is made with a high proportion of maple syrup, be sure to grill the meat or poul...

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

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