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

Plus: More Dessert Recipes and Tips

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.

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 ...

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

Plus: More Seafood Recipes and Tips

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

Chez Es Saada • July 1998

Plus: Ultimate Cocktail Guide

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

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