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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.

Before serving, remove the cinnamon stick and cardamom pods—or leave them in as a garnish, but warn your guests ...

Mushrooms marry well with tofu (which is cooked until crisp on the outside but still soft in the center), and oyster ...

This French classic was traditionally prepared with the mineral-rich water for which the town of Vichy is famous. Pl...

Spicy chili seasonings work wonders for the bland flavor of tofu. For a more substantial, spicy chili, use the same w...

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