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If you're short on time, skip Steps 1 and 2 and use smoked trout fillets instead. Plus: More Seafood Recipes and...

Shirley Sarvis was conducting food-and-wine-pairing seminars in 1982 across the country when she developed this unusu...

Associate Test Kitchen Director Marcia Kiesel's fascination with Vietnamese food led to the creation of this salad, w...

Chef Uberto Creatini gathers fresh porcini mushrooms for this salad. But since raw porcini can cause unpredictable al...

This exciting salad mixes crisp cabbage, tart apple and sweet fried shallots with grilled shrimp. Leftover basil oil ...

The potager tradition is strong among the Basques, whose local kitchen gardens often produce copious amounts of haric...

Vacherin is a rich, runny cheese. If it is unavailable, Edel de Cléron, Brie or Camembert can be used instead.

Ambrosia is a traditional Southern fruit salad and an absolutely essential part of the Southern holiday meal. It is i...

The warm cheese fondue serves as both a dressing and a dip for this salad.

Daniel Boulud makes his remoulade sauce the traditional way, with raw egg yolks. If you prefer to avoid raw eggs, you...

Plus: More Vegetable Recipes and Tips

This Mustique-inspired salad is based on one of Eric Ripert's dishes.

Be sure to cook the lentils for this dish only until they're just tender because they'll continue to cook slightly as...

Grilled wedges of garlicky escarole are combined here with tender white beans to make a simple first course that's al...

The great thing about this simple yet luxurious dish is the lobster-infused olive oil that's used to make the vinaigr...

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