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If you don't want to use a bag, toast the halves separately on an oven rack, buttered sides up, until golden. Using s...

Serve with watercress, raw spinach, steamed potatoes, or grilled white-fleshed fish.

Serve with watercress, raw spinach, Boston or romaine lettuce or cabbage slaw.

Serve with arugula, mesclun, raw spinach, cabbage slaw or fennel slaw.

Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Sanfor...

Plus: More Vegetable Recipes and Tips

The Upper Crust • December 1995

These little cakes, from The Upper Crust in New York City, have a wheaty flavor and a refreshing citrus-spiked cranbe...

Sage & Swift • December 1995

This southern-style hors d'oeuvre is one of the best-sellers at Sage & Swift, a caterer in Durham, North Carolina...

The Upper Crust • December 1995

The Upper Crust in New York City suggests these guilt-free hors d°oeuvres.

Word of Mouth Catering • December 1995

Choose a wedge of ripe Brie that's soft in the center for these garlic-spiked bites from Word of Mouth in New Yor...

Pomegranate syrup adds a wonderful depth of flavor to bean dishes. Served with bread and feta cheese, this stew is gr...

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