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Paired with a bowl of short-grain rice and some fresh shiso—or shiso-based furikake (rice seasoning)—these Japanese-i...

To maximize Chinese eggplant's texture and flavor, F&W's Kay Chun steams thin slices, then tosses them with soy s...

Bloody Marys can be filling, but chef Gavin Kaysen makes an especially light and refreshing version by using fresh to...

Buttermilk takes the place of yogurt in this healthy, tangy, ultra-simple blackberry smoothie. Slideshow: Blackberry...

The luscious broth for these plump mussels from chef Jimmy Bannos, Jr., is creamy, tangy and lightly scented with fre...

Chef Paul Kahan uses garlic, lemon juice, chile and the mildly spicy Basque red pepper piment d’Espelette to flavor t...

Wild mushrooms roasted until golden make an incredibly easy side dish. Slideshow: More Mushroom Recipes

Chef Ana Sortun is a vegetable genius. Here, she tops her superfast, Middle Eastern-style omelets with a delicious mi...

Star chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with ...

Chef Ana Sortun tosses her superfast skillet-cooked brussels sprouts with sausage and a citrusy honey glaze. Slidesh...

These lovely tea sandwiches from Justin Chapple are super-adaptable. You can use butter or full-fat yogurt instead of...

A piquant mix of shallots, lemon zest and herbs punches up these chicken salad sandwiches from Ben Mims. Rinsing the ...

F&W’s Kay Chun tops pasta with a very fast and delicious combination of pork sausage, brussels sprouts and crispy...

These vegetarian sandwiches from F&W’s Ben Mims feature avocado two ways—mashed and in a chunky salad. Both are t...

The flavors of Morocco—preserved lemon and saffron—inspired these tasty and elegant smoked salmon sandwiches from F&a...

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