Make Ahead
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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...
This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one am...
In a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory ...
Seasoned with black pepper and a sprinkling of Maldon sea salt, the warm biscuits are delicious sandwiching a fried e...
If you’re not sure how to remove the squab breasts, ask your butcher to do it for you. The elegant flavors make it p...
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