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This is an adaptation of a stuffed-olive recipe that the Mahjoubs of Tunisia serve to honored guests. The meatballs a...

Far Breton is found at practically every pastry shop and farmers' market in Brittany, but this recipe, enriched w...

Any good, small fresh pork sausages can be used in place of the traditional diots, a regional specialty that is rarel...

This boldly flavored salad was inspired by the time Jim Botsacos, the chef at Manhattan's Molyvos, spent in Greec...

This simple, updated version of the classic Sichuan dish ma po tofu from cookbook author Joyce Jue, which appeared in...

Plus: More Seafood Recipes and Tips

Harvested by hand from the waters off Essex, England, Maldon sea salt crystals have a great crunch and a remarkably s...

This deeply flavored ragù would make a delicious dish just tossed with pasta, but paired with sweet, fresh ricot...

This fast butternut squash soup is one of Food and Wine editors' favorite recipes. Garnish with a drizzle of sage but...

Plus: More Appetizer Recipes and Tips

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