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Braised artichokes, filled with savory garlic-and-dill-flavored rice, are another Kotsoni family favorite. Medium art...

Use the leftover fragrant mint oil as a marinade for chicken, lamb chops or firm white-fleshed fish or mix it with le...

Plus: More Vegetable Recipes and Tips

Ramps, or wild leeks, have broad dark green leaves and pink-hued bulbs. This rustic gratin can also be made with youn...

These artichokes are little, but they're completely mature vegetables. Accented with garlic and lemon, they make a lo...

Tangy yet sweet, these flavorful artichokes are based on a traditional Greek-Jewish recipe. Plus: More Vegetable R...

Plus: More Vegetable Recipes

The warm, sunny world of the Sephardim includes many spices. This aromatic carrot dish is typical of Tunisian-Jewish ...

When chives are allowed to flower, they produce purple blossoms that make a delicate onion-flavored addition to the s...

The leftovers of this Georgian herb-and-nut paste will work well with chicken. After Passover, try this pesto-like pa...

For his Seder, Peter Hoffman makes this flat omelet from Thessaloníki, Greece, with only 1 eggplant and 1 cup of...

This vegetable stew is best made a day ahead so the flavors can blend.

Plus: More Vegetable Recipes and Tips

Family gardens are plentiful along the little roads that crisscross Long Island's North Fork. Daily harvests are laid...

Plus: More Vegetable Recipes and Tips

David Page's sister, Elizabeth, makes this potato salad for her family in St. Paul, Minnesota. It is old-fashioned, a...

This salad was inspired by With the Grain (Knopf), a cookbook written by David Page's neighbor, Raymond Sokolov. P...

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