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Vichyssoise - 05/15/2008
This delicate leek and potato soup is both a classic and modern favorite. Finished it with a sprinkle of freshly snipped chives.

Chive Oil - 05/15/2008
Delicious drizzled over fish or chicken, or alongside a simple poached egg, chive oil is quick to make and can add color and big flavor to an ordinary dish.

What's in Season: Chives - 05/15/2008
Ways to add flavor with the smallest member of the onion family.

Duck Breasts With Port and Prunes - 05/15/2008
A fancy taste but easy to make: pan-cooked duck breasts are served with a complex port sauce.

Why We Cook - 05/08/2008
Thoughts on the inspirations and comforts of home cooking.

Farro Pasta with Zucchini and Roasted Carrots - 05/08/2008
Made with farro or whole wheat pasta, this hearty pasta stands up to the full flavor of roasted vegetables.

What's Fabulous: Artisanal Pastas - 05/08/2008
Is it worth it to pay more for an artisanal dry pasta, made in small factories and packaged by hand? Yes, if you choose carefully.

Hummus - 05/01/2008
A simple but flavorful purée of chick peas and tahini compliments raw vegetables or chunks of tender bread.

Red and White Lemon Cole Slaw - 05/01/2008
A light lemon dressing is added to red and white shredded cabbage.

Bring Your Lunch to Work - 05/01/2008
With a little planning, you can eat better and save money by making, not buying your weekday lunches.