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

These crisp, delectable chips, which have more vegetable flavor and a lot less oil than commercial versions, cook qui...

Flavors at once rich and intense, subtle and simple come from the kitchen of smiling, bright-faced Pina Borgiovanni, ...

Your butcher can french the racks—scrape the rib bones clean of meat, fat and gristle—for you.

A former colleague, the late Anthony Delgado, gave Marcia Kiesel this delicious recipe.

One wintry night in February several years ago, at Guy Savoy's restaurant in Paris, Patricia Wells was introduced to ...

Patricia Wells first sampled this wonderfully fragrant Provençal daube on the narrow first-floor terrace of Le V...

For a sweeter flavor, wrap the beets in foil and bake in a 350° oven for about 45 minutes instead of boiling the...

Carina Jost, Renaissance pastry chef, accents this decadent chocolate dessert with an airy Champagne-spiked sabayon.

Each summer Patricia Wells makes sure that her basil crop is abundant, and then she bottles that summertime flavor in...

The secret to this delicious salad is the way the nutty pistachio oil contrasts with the sweet balsamic vinegar (Chef...

Inspired by the extraordinary array or fresh vegetables in the market in June, Patricia Wells combined young garlic, ...

This delicate golden cake combines sweet and tart, tender and crisp. The meringue bakes right on top of the cake batt...

These are classic southern Italian cookies—chewy almond macaroons covered with pine nuts. In this case, they are not ...

A vanilla shake is easily made by omitting the syrup from the richly flavored chocolatey version. For a fruity strawb...

The secret to making good french fries is to cook them twice: the first time to cook the potatoes through, the second...

If you find spring onions, fresh fava beans, sugar snap peas or young string beans, by all means use them in this sal...

The stock amount and cooking time will vary slightly, depending upon the type of short-grain Italian rice you use. Au...

In Mexico, sopa seca, or dry soup, is served as a pasta course would be in Italy. This recipe for Sopa Seca de Fideo ...

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