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This dish is a refreshing adaptation of a more widely known version made with papaya.
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
This bright-tasting relish is one of our favorite uses for summer corn.
Whole pickled tomatoes are a perennial favorite in Russia.
Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful.
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
These savory snacks are terrific paired with sweet and tart tamarind chutney.
The recipe for these lamb chops comes from the book Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France.