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For a more intense tomato flavor, reconstitute the sun-dried tomatoes in the white wine called for in the recipe. Jus...

John Martin Taylor may have been inspired by the food of southern Italy to make this recipe, but it fits right in wit...

Jerry Clare, chef and co-owner of The Belmont in Camden, Maine, learned to make pad thai while studying in Thailand a...

Marcella Hazan Marcella Cucina • October 1997

Mara Martin is one of the most precious friends Marcella Hazan has gained through cooking. When she and her husband, ...

Marcella Hazan Marcella Cucina • October 1997

It’s the deep, intense flavor of lamb that sets this sauce apart from other classic meat sauces. So does the fact tha...

The Mondavis chose this pasta for their meal in Italy because it features wild mushrooms, a staple in their Californi...

Weeks before Christmas, harbingers of the feast begin to appear in Neapolitan food shops with the arrival of the annu...

You can substitute 1 3/4 pounds of store-bought fresh or frozen cavatelli or potato gnocchi for the homemade cavatell...

Frank Bonanno, sous-chef at Mel's Bar & Grill, developed this three-mushroom pasta when he was the chef at Bruno&...

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