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Aïoli

(Saveur, May, 2010)

Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
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Artichoke Hearts Stewed in Olive Oil (Artichauts à La Barigoule)

(Saveur, May, 2010)

Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York.
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Artisanal Macaroni and Cheese

(Saveur, May, 2010)

Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust.
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Banana Tarte Tatin

(Saveur, May, 2010)

Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
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Bananas Foster Milk Shake

(Saveur, May, 2010)

Caramel and rum are perfect partners for bananas in this thick and creamy milk shake.
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Burmese Chile Chicken

(Saveur, May, 2010)

This dish is based on a recipe in Stir-Frying to the Sky's Edge by Grace Young (Simon & Schuster, 2010).
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Charmoula

(Saveur, May, 2010)

North African cooks use this aromatic, paprika-spiced sauce to marinate fish and dress cooked vegetables.
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Chicken Stewed in Coconut Milk (Kuku Wa Nazi)

(Saveur, May, 2010)

The recipe for this fragrant dish was given to us by Lela Abdulaziz, a Kenyan home cook.
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Egg-and-Spinach-Stuffed Meat Loaf

(Saveur, May, 2010)

The recipe for this Italian-style meat loaf is based on one in Lobel’s Meat Bible by Stanley, Evan, Mark, and David Lobel (Chronicle Books, 2009).
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Everyday Fried Noodles (Tian Tian Chao Mian)

(Saveur, May, 2010)

The silken noodles in this northern Chinese stir-fry are a perfect foil for crunchy fresh vegetables; a little ground pork gives the dish a savory depth.
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Four-Cheese Macaroni and Cheese

(Saveur, May, 2010)

The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses.
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Fritto Misto (Fried Squid, Fish, and Shrimp)

(Saveur, May, 2010)

David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
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Garlic Confit

(Saveur, May, 2010)

These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
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Ginger Crab (Mkamba Wa Tangawizi)

(Saveur, May, 2010)

Serve this dish with large pieces of the cracked crab right in the broth.
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Greek Mac and Cheese

(Saveur, May, 2010)

tudded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis.
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Grilled Whole Fish With Tamarind (Samaki Wa Kupaka)

(Saveur, May, 2010)

This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.
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Herb and Chile Oil

(Saveur, May, 2010)

This oil adds flavor and heat to everything from roasted meats to grilled fish.
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Lemon Confit

(Saveur, May, 2010)

The oil in this simple preparation is used both to cook and to preserve sliced lemons.
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Linguine With Clams and Chiles

(Saveur, May, 2010)

As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta.
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Lobster Macaroni and Cheese

(Saveur, May, 2010)

This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
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Mom’s Banana Bread

(Saveur, May, 2010)

This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR’s assistant kitchen director, Ben Mims.
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Orange-Scented Olive Oil Cake

(Saveur, May, 2010)

A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert.
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Pesto

(Saveur, May, 2010)

This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
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Piri-Piri Prawns

(Saveur, May, 2010)

Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.

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Pistachio Sauce

(Saveur, May, 2010)

This Moroccan relish of coarsely chopped pistachios and herbs pairs wonderfully with roasted quail and other game birds.
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