Encased in fried bread crumbs, carrozza makes the most out of mozzarella.

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Carrozza is the answer to your urgent craving for a crunchy, cheesy snack from morning to midnight.

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The clamor for this cruciferous vegetable has reached a fever pitch.

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On the crowded Caribbean plate, fall-off-the-bone oxtail stew steals the show.

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The classic mother sauce gets the croquette treatment.

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Somewhere on the spectrum of deep-fried foods, wedged between stretchy mozzarella sticks and creamy arancini, is crocchette di latte, or “milk croquettes.” …

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Gratins are a low-maintenance, high-payoff way to potato.

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This is a classic homestyle French dish that always manages to seem festive. I was introduced to the gratin during staff meal …

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The Ethiopian and Eritrean staple is often freshly ground from chickpeas and spices. But for home cooks, there’s a shortcut.

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How do you add mystery and intrigue to sliced fruit? With a drizzle of bracingly bitter Campari or subtly spiced Maraschino.

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The flavor of violets is floral but brooding and helps supermarket berries taste like they came from the forest.

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Campari and watermelon are a perfect match. The juicy fruit dilutes the bitter liqueur into such perfect equilibrium, they need nothing else.

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Dicing fruit into small confetti is a little tedious, but this salad is so much nicer to eat when you can taste …

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