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Woodside Restaurant • March 1999

Where in Los Angeles could we go after a delightful Brentwood cocktail party? The Woodside Restaurant, of course, whe...

Australian lamb is famous worldwide, but olives, which were brought to Australia by early Mediterranean immigrants, a...

This dish, with its ragù of lamb and local saffron, has true Abruzzo flavor. Plus: More Pasta Recipes and Tips

Allow time for the beans to soak overnight for this hearty stew. Plus: More Chicken Recipes and Tips

In late summer, use bulky bunches of purslane for this recipe. Slideshow: More Amazing Lamb Recipes

The bread can be kept in a warm oven while you finish frying the batch, but it's best served hot out of the pan, with...

Traditionally, this Provençal sauce would be made with a wine from the southern Rhône, but Jane Sigal uses ...

Using a food processor and a blender for the potent basil puree gives it an ultra-smooth consistency that helps it bl...

This recipe is an adaptation of the popular soup called caldillo de congrio, which is traditionally made with eel.

Chileans love beans and have a vast repertoire of bean recipes. But this one, thickened with corn and pumpkin, is the...

Plus: Ultimate Thanksgiving Guide

Buying whole chickens and cutting them up at home isn't just economical; it also yields trimmings that make the s...

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

This delicate stew is a hallmark of French home cooking. Anick Colette in Normandy makes hers by simmering lamb or ve...

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