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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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