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If you love polenta but not the time it takes to prepare it properly, then you'll love this dish. Here, delicate grai...

This pungent South American herb sauce is excellent with any grilled or roasted meat or with shrimp.

Carina Jost, Renaissance pastry chef, accents this decadent chocolate dessert with an airy Champagne-spiked sabayon.

Each summer Patricia Wells makes sure that her basil crop is abundant, and then she bottles that summertime flavor in...

The secret to this delicious salad is the way the nutty pistachio oil contrasts with the sweet balsamic vinegar (Chef...

Plus: More Appetizer Recipes and Tips

Inspired by the extraordinary array or fresh vegetables in the market in June, Patricia Wells combined young garlic, ...

The secret to making good french fries is to cook them twice: the first time to cook the potatoes through, the second...

In this recipe Julia Child uses the machine only to make the dough, not to bake it. Some machines, like hers from Wil...

Parboiling the potatoes before roasting makes for a fluffy interior and a crisp golden brown surface. Olives and garl...

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