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Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vineg...

This tart is a favorite dessert at Jacques Pépin’s house. You can make it with any seasonal fruit, such as rhuba...

Jacques Pépin's chilled compote of quick-stewed plums, Bing cherries and berries in a light wine—and—black curra...

All-Time Greatest Recipes from Legendary Cooks Julia Child loved this simple side dish, especially with roast chick...

All-Time Greatest Recipes from Legendary Cooks Julia Child seasoned this roast chicken inside and out by packing sau...

For this rich, tasty main course, soak the bread in the egg mixture while you cut up the other ingredients.

Marcella Hazan Marcella Cucina • October 1997

It’s the deep, intense flavor of lamb that sets this sauce apart from other classic meat sauces. So does the fact tha...

Marcella Hazan Marcella Cucina • October 1997

Who could ever resist trying a recipe with such a great name (which is a translation of the Italian, pesce all’acqua ...

Marcella Hazan Marcella Cucina • October 1997

Vitello tonnato is easily the greatest of all Italian cold dishes. It’s composed of thinly sliced poached veal layere...

This roast chicken, from chef Judy Rodgers at San Francisco’s Zuni Café, is legendary. The reason it’s so good i...

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