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The first rumblings of spring have reached the Central Atlantic. The green tips of daffodils and jonquils are pushing through the still firm soil,

Italian-Americans will tell you flat out that linguine accompanies seafood. Well, at least Long Island Italian-Americans will tell you that. My grandfather, who was

When you make your own homemade mayonnaise, it is one of those magical moments for a cook that both surprises and empowers. That mayonnaise

Nothing gives a cocktail a kick quite like bitters. Whether it's an Old Fashioned, a Manhattan or a Champagne Cocktail, those quick dashes from

In the heyday of 1970s vegetarianism, quiche was the go-to dish. Everybody was making them. When I taught vegetarian cooking classes then, quiche (not

I never thought of myself as a beet fanatic. Sure, I like this versatile root vegetable well enough, but only recently realized that beets