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This article from the Wall Street Journal discusses a recipe for a smoky grilled cauliflower salad. The recipe is created by chef Sara Bradley, who is known for her unpretentious but ambitious dishes and her appearances on "Top Chef." The salad features grilled cauliflower, juicy peaches, toasted pecans, and a flavorful herb dressing. The article includes the recipe and instructions for making the salad. [Extracted from the article]

For decades, Mario Batali was one of the most famous and respected chefs in the United States, with an empire built on pasta and brashness. He is now under criminal [...]

This article from the Wall Street Journal discusses a recipe for a croque madame, a classic French sandwich. Chef Katy Millard provides her take on the dish, which involves slathering the sandwiches with herb butter and dipping them in heavy cream before cooking them like French toast. The sandwiches are then topped with a fried egg and served with a salad. The recipe is a lighter version of the traditional croque madame, providing richness without the heaviness of a béchamel sauce. The article includes the full recipe and instructions for making the sandwich. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for a warm couscous salad that is perfect for barbecues and picnics. The salad is made with couscous, lemon, green beans, dill, feta, and toasted walnuts. The chef, Katy Millard, learned how to make couscous while working in France and incorporates her technique into this recipe. The salad is easy to make, packed with flavor, and can be enjoyed warm or at room temperature. It is a popular choice for camping and picnics. The article includes the full recipe and instructions for making the salad. [Extracted from the article]

This article from the Wall Street Journal discusses a new recipe for chicken soup that is brightened up for spring. The recipe, created by chef Katy Millard, incorporates ingredients such as wild mushrooms, asparagus, and crème fraîche to give the soup a fresh and seasonal twist. Millard suggests using herbs that are available in your garden or at the market to add flavor to the soup. The article includes the full recipe and directions for making the soup. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for a springtime pizza created by chef Katy Millard. The pizza is made with store-bought dough, creamy ricotta, tangy artichoke hearts, and a variety of herbs and greens. Millard emphasizes the importance of using marinated artichoke hearts and topping the pizza with fresh herbs and salad leaves. The dish is meant to have a soft texture and is described as more like a pita than a crispy pizza. The article includes the full recipe and instructions for making the pizza. [Extracted from the article]

This article from the Wall Street Journal provides a recipe for a warming winter dinner featuring polenta as the main ingredient. The dish includes creamy grits, caramelized radicchio, and tangy cheese. The recipe is described as sumptuous yet simple, and it is a vegetarian option. The article includes step-by-step instructions for preparing the dish, as well as a list of ingredients. The recipe is credited to chef Ed Wilson, known for creating dishes that feel fresh yet rooted in tradition. [Extracted from the article]

Portuguese soup is gaining popularity in the United States, with Portuguese-inspired restaurants opening in cities like New York, Boston, and Los Angeles. The author reflects on their own experience growing up with Portuguese soups, which are simple, flavorful, and often made with vegetables and olive oil. They highlight three traditional Portuguese soup recipes: sopa de legumes (creamy vegetable soup), canja (chicken and rice soup), and creamy shrimp soup. The author emphasizes the importance of soup in Portuguese cuisine and its ability to capture the essence of Portugal's earthy cooking. [Extracted from the article]

This article from the Wall Street Journal discusses a simple and delicious weeknight meal that is perfect for cheese lovers. The recipe, created by chef Ed Wilson, features a molten round of Mont d'Or cheese served with warm baby potatoes, French ham, and a sweet-and-sour relish. The dish is easy to make and requires minimal effort. The article provides detailed instructions and a list of ingredients for readers to follow. [Extracted from the article]

French actress Juliette Binoche, known for her role in the new film 'The Taste of Things,' is a passionate cook in real life. She regularly cooks for family and friends in her Paris kitchen, focusing on fresh produce and restorative broths. Binoche emphasizes the importance of seasonal ingredients and enjoys experimenting with different oils and vinegars. She also shares her favorite recipes, including a chocolate cake and a spinach salad. Binoche's kitchen features a sink in front of a window and a wooden block for peeling vegetables. She values a good pan and a quality knife as essential kitchen tools. Binoche's favorite way to eat during this time of year is soups, broths, and good bread. She enjoys entertaining and often prepares a pot au feu, apple galette, and a platter of cheese. Binoche loves red wine, particularly French wine, and cherishes the food memories she made with her children. She is particular about making omelets and believes they should be beaten until frothy. The article also includes a recipe for a restorative broth featured in the film. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for a 20-minute dish featuring mussels, bacon, and garlic bread. The recipe is provided by chef Ed Wilson, known for creating dishes that combine tradition with freshness. The dish consists of mussels braised in dry French cider, with bacon and garlic bread adding flavor and texture. Wilson suggests adding fresh lovage, but celery leaf and parsley can be used as substitutes. The recipe emphasizes the importance of using cold waters to ensure plump and sweet mussels. The dish is quick and easy to make, making it a comforting and satisfying option for dinner. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for a creamy pasta dish that is perfect for winter. The dish is made with fresh egg noodles, heavy cream, crispy prosciutto, and poppy seeds. The chefs who created the recipe, Jill Mathias and Juan Cassalett, emphasize the simplicity of the dish and the importance of not adding any additional ingredients. The recipe is quick and easy to make, and the result is a luxurious and comforting meal. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for a Spanish-inspired steak and potato dish. The dish features a smoky marinade made with paprika and garlic, which adds a sophisticated flavor to the meal. The recipe also includes a technique for cooking the potatoes that creates a creamy texture and a wrinkled exterior. The dish is served with a cilantro-garlic sauce for added flavor. The article includes the recipe and instructions for preparing the dish. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for a French chicken pot pie that can be made in 30 minutes. The recipe uses store-bought puff pastry and shredded rotisserie chicken to make it convenient and adaptable. The chefs behind the recipe, Juan Cassalett and Jill Mathias, are known for their intimate restaurants in Charleston, South Carolina, which serve rustic dishes inspired by France, Italy, and Spain. The recipe can be customized with different ingredients, such as turkey or goose, and is perfect for using up holiday leftovers. The article provides a detailed list of ingredients and step-by-step directions for making the pot pie. [Extracted from the article]

This article from the Wall Street Journal provides a recipe for a fall salad that combines chicory, herbs, warm goat cheese, and sourdough toast. The chefs, Juan Cassalett and Jill Mathias, recommend using a mix of frisée and radicchio for the chicory, as the frisée adds sweetness and the radicchio adds bitterness. The salad is dressed with a mustard dressing and can be served with a drizzle of honey. The article includes a detailed list of ingredients and directions for making the salad. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for smoked trout tostadas with avocado crema and lime. The recipe was created by chef Dominica Rice-Cisneros, who was inspired by smoked marlin tacos she had in Mexico. Since marlin is not readily available in the US, she substituted trout and developed this flavorful dish. The tostadas are easy to assemble and feature a combination of crispy tortillas, creamy avocado crema, and smoky trout salad. The recipe is accompanied by step-by-step instructions and a list of ingredients. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for black bean soup with cornbread and molasses butter. The recipe is provided by chef Dominica Rice-Cisneros, known for applying fine-dining techniques to Mexican classics. The cornbread is slightly sweet and can be customized with scallions, corn, or cheese. The black bean soup is made with canned beans, cumin, and fresh cilantro for flavor. The dish is served with molasses butter and garnished with cilantro and sour cream. The recipe takes a total of 35 minutes to prepare and serves four people. [Extracted from the article]

The article discusses the experience of attending a birthday celebration in the South of France where bouillabaisse, a signature seafood stew, was served. The author describes the process of making bouillabaisse, including gathering ingredients from a fish market, preparing the stock, and cooking the fish and potatoes. The author also shares their own experience of recreating the dish at home. The article includes a recipe for bouillabaisse and provides cultural context by mentioning the significance of the dish in southern France. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for chicken tinga, a Mexican dish made with shredded chicken in a tomato-based sauce. The recipe is provided by chef Dominica Rice-Cisneros, who applies her fine-dining training to Mexican classics at her restaurant in Oakland, California. The recipe uses late-season tomatoes and other pantry ingredients to create a flavorful and versatile dish that can be served in tacos, burritos, or with rice and beans. The article includes the recipe and instructions for making the dish, as well as tips from the chef. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for ground beef tacos with Mediterranean flavors. The recipe is designed to be enjoyed by people of all ages and offers a range of flavors and textures. The chef, Douglas Katz, shares his approach to creating a dish that pleases both adults and children. The recipe includes instructions for making the beef filling, homemade salsa, and a yogurt-feta topping. The article also provides a list of ingredients and step-by-step directions for preparing the tacos. [Extracted from the article]