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In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
This cream-and-fruit-topped dessert evolved from years of recipe-swapping among the women of New Zealand.
With cool, crunchy cabbage and a zesty Asian dressing, this is not your ordinary chicken salad.
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
Throughout the South, sweet tea is nothing to be taken lightly—most families have a preferred recipe, this is ours.
If you can't find fresh dandelion greens, substitute escarole in this recipe from Victoria Romanoff.
This smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise.
To subtly change the flavor of this consommé, you can add lemon or lime zest, or use different combinations of herbs.
The texture of the jellied tomato consommé should have the consistency of a very soft custard.
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce).
This mole traditionally accompanies unfilled tamales.
Lidia Bastianich serves her polenta either right from the pot, scooped out in hot, soft mounds onto the plate, or poured onto a wooden paddle, cooled, and cut into sections with taut string.
These are smaller than traditional huaraches.