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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...

Throughout central Asia, pomegranates and sweet, mild yellow onions are used together in endlessly inventive ways; th...

A snap to assemble, this tangy and refreshing dip is perfect with warm pita bread or as an accompaniment for grilled ...

Plus: More Vegetable Recipes and Tips

There isn't a drop of oil in this recipe. Salt, pepper, potato starch and thyme form a tasty crust on the baked potat...

This potent pesto can also be sprinkled on roasted chicken, pork loin or vegetables or tossed with pasta. Plus: More...

At Osteria al Doge in New York City, Luca Marcato's minestrone is lightly thickened with arborio rice, which cooks in...

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