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Be sure to add the sorrel to the sauce shortly before serving—its lovely green color fades quickly. Serve this e...

Plus: More Dessert Recipes and Tips

For this recipe, you can use small pieces of salmon fillet, since the fish will be chopped anyway. Rick Moonen likes ...

This buttery yellow cake is so wonderful, you may never make pound cake again. It's unusual not only in the proportio...

These butterflied shrimp look very attractive when cooked and they taste sublime. Baking the lemon is a nice techniqu...

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...

Try to make this a day ahead to allow the piquant flavors to develop. Leftover sauce is delicious on tuna sandwiches ...

In this Greek Passover recipe for haroset, dried fruits replace the fresh apples familiar to most American Jews. A sw...

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

Plus: More Vegetable Recipes

Plus: More Dessert Recipes and Tips

This sauce, which is akin to beurre blanc, contains just enough butter to make it rich but remains light enough to ac...

Burdock has an earthy, nutty flavor. Substitution: Salsify, or even carrots or parsnips, makes a good substitute, and...

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

This is delicious, and barely a recipe. Chickweed is the flavor of summer; it tastes the way freshly shucked corn sme...

If you buy shelled peas, you'll need about 6 ounces for this delicious, earthy morel-studded pasta. Plus: Pasta Reci...

The compote is best eaten the day it is made. Substitution: Get hold of some wild berries if you can, but this is a g...

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