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Ramps, or wild leeks, have broad dark green leaves and pink-hued bulbs. This rustic gratin can also be made with youn...

These artichokes are little, but they're completely mature vegetables. Accented with garlic and lemon, they make a lo...

This is delicious, and barely a recipe. Chickweed is the flavor of summer; it tastes the way freshly shucked corn sme...

Court Bouilon is a classic French broth that can be made quickly and used for poaching seafood and infusing it with f...

Tangy yet sweet, these flavorful artichokes are based on a traditional Greek-Jewish recipe. Plus: More Vegetable R...

Plus: More Vegetable Recipes

The warm, sunny world of the Sephardim includes many spices. This aromatic carrot dish is typical of Tunisian-Jewish ...

Harissa is North Africa's famous fiery condiment. At Savoy Peter Hoffman uses sweet, rich ancho chiles to make the pa...

Wilted Swiss chard makes an elegant topping for this truffle-scented bruschetta, or you can substitute large spinach ...

Warm lemony syrup is poured over this Spanish cake, making it moist and fragrant. A modest slice is just right after ...

When chives are allowed to flower, they produce purple blossoms that make a delicate onion-flavored addition to the s...

Plus: More Vegetable Recipes and Tips

If you have time, toss the cucumbers with salt and drain for 30 minutes before assembling the salad.

This peasant dish from La Minosse in Siracusa is like Sicily in a bowl. Plus: Pasta Recipes and Tips

This version of Arab-inspired casareccia con la frutta secca is adapted from Giovanna Tornabene's La Cucina Sicilian ...

This vegetable stew is best made a day ahead so the flavors can blend.

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