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  • Article

    Extra-virgin olive oil

    At the peak of summer, eating light takes on a whole new meaning. Crisp salads with vibrant vinaigrettes, lightly dressed fresh pastas, and grilled lean meats and vegetables dominate the…

  • How-To

    Add flavor to soups and stews with a bouquet garni

    Little bundles of herbs and spices bring rich flavor to soups, stocks, sauces, and braises

  • How-To

    Fresh Tomato Sauces Fast

    The secrets to these quick, flavorful sauces are cherry tomatoes and a shallow pan

  • How-To

    Turn Grilled Vegetables into Savory Pasta Sauces

    Toss grilled vegetables, chicken, and fresh herbs with hot pasta for smoke-kissed summer suppers

  • How-To

    Perfectly Seared Scallops

    Dry thoroughly, cook briefly, and sauce simply to enjoy the subtle sweet richness of seared scallops 

  • How-To

    Storing sauces

    Many sauces can be made ahead and refrigerated or frozen, which make them ideal as last-minute additions. In this article, Molly Smith provides approximate storage times for a wide variety…

  • How-To

    Finishing Sauces with Butter

    Whisking a knob or two of cold unsalted butter into a warm pan sauce or vegetable purée has long been a secret of many restaurant chefs as a quick way…

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