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This soup gets all its flavor from the peas. If you can't find really sweet fresh ones, you're better off with frozen...

Asparagus (or Western bamboo, as the Vietnamese call it) was introduced to Southeast Asia by the French. Because aspa...

Using a food processor and a blender for the potent basil puree gives it an ultra-smooth consistency that helps it bl...

This recipe is an adaptation of the popular soup called caldillo de congrio, which is traditionally made with eel.

Chileans love beans and have a vast repertoire of bean recipes. But this one, thickened with corn and pumpkin, is the...

In France, a proper meal always begins with soup, so whenever chef Josette Riondato makes her pot-au-feu, she saves t...

Plus: Ultimate Thanksgiving Guide

If you can't find grouper, substitute tilefish or cod fillets.

If you'd like to garnish the soup with asparagus tips, set aside 16 two-inch tips before cutting up the stalks. B...

You can save a step by substituting cooked lobsters for the live ones called for in this recipe.

At the Owl Cafe in Apalachicola, mother-daughter chefs Susan Gary and Cassie Gary are lucky enough to be just four bl...

The dried beans in this hearty soup must be soaked overnight.

Gérard Agu's butcher shop opens onto Nice's outdoor market. The Niçois who shop there make their be...

Like most long-simmered dishes, this satisfying stew tastes even better the second or third day after it is made.

This delicate stew is a hallmark of French home cooking. Anick Colette in Normandy makes hers by simmering lamb or ve...

Veloutés are classic French soups, usually thickened with cream or sometimes egg yolks or butter. At Méliss...

Jacques Pépin created this hearty stew with ingredients he found at the Livingstone Farmers' Market. Peanuts...

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