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This authentic, scaled-down version of Door Country's fish boil comes from Susan Herrmann Loomis's "Clambakes and Fis...

Great American Food by Charlie Palmer (Random House) delivers sophisticated food with a playful spirit. Palmer serves...

You can also use this tasty, tangy parsley dressing as a vegetable dip and for a potato or a pasta salad.

Cooking the mussels for this tasty, mustard-dressed salad produces a cooking liquid that can be refrigerated for up t...

In Provence, fennel grows wild along the roadside and easily in the garden. Since it is one of Patricia Wells' favori...

Plus: More Vegetable Recipes and Tips

This light main course also works nicely as a starter. If you're using a dried chipotle, soften it in hot water befor...

This traditional appetizer and condiment for fiesta-goers in Mexico is the starting point for most North Americans' e...

This crisp cake takes traditional mashed potatoes one step further.

Pre-cooking the lobsters for 1 minute makes the job of cutting them in half easier. Alternatively, have your fishmong...

Baking potatoes, usually called Idaho potatoes or russets, are best for gnocchi; since they're drier than other v...

The celery root can be shredded in a food processor, but you'll get a thicker and smoother result if you cut the vege...

To eat one of these delicious oysters on the half shell, drizzle lemon juice on top, then add a drop of hot sauce and...

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