1. Combine tomatoes, carrots, celery, fennel and leek in a large slow cooker. Add tomato paste, herbes de Provence, paprika, saffron and salt to taste. Add water, wine and clam juice. Cover and cook ...

Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing ...

1. Roast the bell peppers over an open flame or in the broiler, turning until blackened all over. Place them in a paper bag inside a plastic bag and tie it closed; leave the peppers to steam in the ...

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Anthony Bourdain's affection for French cuisine stemmed back to his childhood, and one of his many favorites was a garlicky ...

Note: This recipe yields enough rouille to make crab toasts and a dip. Garlic confit: 1 1/2 cups olive oil 1 head peeled garlic cloves Crudite: 15 celery sticks 3 radish bunches 2 baby turnip bunches ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Bayfield’s Old Rittenhouse Inn provides this as a turkey alternative for guests who may be vegetarian. To make it a gluten-free option, use a gluten-free crust. Preheat oven to 350 degrees. Combine ...

Duck confit, pancetta-wrapped quail, butter-poached lobster tails, fried zucchini blossoms -- not exactly how most collegians are expecting to dine when they head back to their school dormitories this ...