The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
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 traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
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