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It may seem like overkill, but this delicate salad is the ideal first course for the Roasted Squab with Rose Petals. ...

For this refreshing starter, the nearly transparent slices of vegetables are enhanced with a lightly tangy, caper-dot...

The blender makes instant work of this cold Spanish soup. Since gazpacho improves with age, make it ahead of time whe...

This soothing honey-spiked sauce makes a refreshing accompaniment for any spicy grilled meat or chicken dish.Plus: Mo...

Plus: More Dessert Recipes and Tips

Grace Parisi makes twice as much dressing as she needs for two reasons: a smaller amount would be impractical to do i...

This salsa is best served the day it is made.

This colorful two-cabbage slaw gets a double dose of fruit flavor from fresh berries and raspberry vinegar. The longe...

Houston farmer Camille Waters's heirloom salad recipe.

This salsa is best served the day it is made. Plus: More Appetizer Recipes and Tips

Use your hands to crush the basil leaves lightly and release their fragrance into this elegant dessert.Plus: More Des...

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...

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

Plus: More Dessert Recipes and Tips

This traditional appetizer and condiment for fiesta-goers in Mexico is the starting point for most North Americans' e...

The celery root can be shredded in a food processor, but you'll get a thicker and smoother result if you cut the vege...

Slideshow: Watercress Recipes

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