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If you want a stronger walnut flavor in this light, soft bread, toast the nuts, then let them cool before adding them...

Aromatic allspice berries and fiery Scotch bonnet chiles give these pickles their Caribbean edge. Be careful when cut...

This frittata recipe is a great way to use up leftover pasta. It's so good you'll find yourself making extra spaghett...

If you assemble the salad ahead, spoon the vinaigrette onto the bottom of the bowl and pile the greens on top; toss t...

Polenta di Taragna is a blend of ground corn and buckwheat. The buckwheat adds its characteristic earthy flavor and d...

In this recipe from cookbook author Melissa Clark, juicy red grapes roast alongside tender veal chops, cooking down t...

Serve these buttery, eggy cheese puffs warm or let them cool to room temperature and fill with herbed cream cheese.

Candied walnuts are available at specialty markets and nut shops. Alternatively, you can use plain walnuts; it's ...

The dried beans in this hearty soup must be soaked overnight.

Gérard Agu's butcher shop opens onto Nice's outdoor market. The Niçois who shop there make their be...

Like most long-simmered dishes, this satisfying stew tastes even better the second or third day after it is made.

In their charcuterie on Beaune's pedestrian shopping street, Roger and Josette Batteault sell not only sausages, ...

The custard for Julian Serrano's flan needs to stand overnight so it can be infused with the flavors of the orang...

These tender manicotti shells are actually crêpes, and can be stuffed with a variety of fillings, including crea...

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