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Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Sanfor...

Plus: More Vegetable Recipes and Tips

This grain-based stuffing, a departure from the usual moist bread stuffing, combines Wisconsin wild rice with rich It...

The Upper Crust • December 1995

These little cakes, from The Upper Crust in New York City, have a wheaty flavor and a refreshing citrus-spiked cranbe...

Pomegranate syrup adds a wonderful depth of flavor to bean dishes. Served with bread and feta cheese, this stew is gr...

Plus: More Vegetable Recipes and Tips

There isn't a drop of oil in this recipe. Salt, pepper, potato starch and thyme form a tasty crust on the baked potat...

Jacques Pépin's friend Jacky Ruette, the former chef-owner of La Petite Marmite and Prunelle restaurants in ...

Catherine Alexandrou and Michel Bourdeaux's galettes resemble crisp-fried polenta, but they have a creamier textu...

Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

Polenta is available at specialty food shops and at healthy food stores, where it is often labeled coarsely ground co...

These creamy custards can accompany any roast meat.

The garlic, cooked whole, is treated as a vegetable rather than as a seasoning.

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