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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 ...

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

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

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 ...

Choose the smallest artichokes you can find; the truly small ones have no choke to speak of and can be served whole.

These individual baked Alaskas are made in tartlet molds with a chocolate cookie crumb crust. Serve them with warm ch...

Using cookie cutters, you can make wonderful, whimsical marshmallow cut-outs. Here the mixture is thinly spread in a ...

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