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This is a wonderful dish for the summer dinner table or a family gathering.
The chickpea-flour crêpe called socca is a classic of Niçoise cuisine.
This is a favorite stew among the locals in Nice, France.
Though purists prefer a different stuffing for each vegetable, this one is good for all.
These chickpea-flour "fries" are a staple of Niçoise cuisine.
This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice.
Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's The Cuisine of the Sun.
This age-old method takes a little time and some practice, but it turns out perfect homemade pasta.
Light and delicate, fried squash blossoms are an unforgettable treat.
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
This elegantly simple Cantonese dish was one of the best things we ate while visiting Singapore.
Savory pie needs a substantial pastry, such as this one, adapted from James Beard's American Cookery.
This classic Singaporean sauce is both spicy and tangy.