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The onions in this condiment are salted and then rinsed, a process that softens them and removes any bitter juices.

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The best olives to use for a proper tapenade are naturally the ones Provençal cooks use: black Niçoise. In ...

Radish roses make a pretty accompaniment to this cucumber-yogurt dip, but flat breads and other vegetables work too.P...

Plus: More Appetizer Recipes and Tips

The pesto dip goes well with Paprika Chips or simple baguette toasts.

Toss the leftover salsa with macaroni or any tubular pasta, adding a little of the pasta cooking water to thin out th...

This Provençal puree of anchovies with garlic and olive oil can be spread on toast or served as a dip. Don't wor...

This simple, flaky pastry comes from cookbook author Lydie Marshall.Plus: More Dessert Recipes and Tips

The recipe below is for traditional aioli, which is made with uncooked egg yolks. If you prefer to avoid raw eggs, a ...

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Another way to serve this spring salad is to spoon it onto challah toasts.

Chez Es Saada • July 1998

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Try to get small, slender, crisp cucumbers when they're in season; they have fewer seeds and more flavor. Off-season,...

Plus: More Vegetable Recipes and Tips

Plus: More Dessert Recipes and Tips

Plus: More Appetizer Recipes and Tips

Plus: More Dessert Recipes and Tips

Gray Kunz's tangy and tart yogurt sorbet makes a refreshing contrast to the sweet Chilled Strawberry Champagne Soup. ...

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