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Autumn Martin makes grilled chocolate sandwiches that are crisp, gooey and deliciously messy, especially when they’re...

This Mexican-inspired chicken soup by F&W’s Justin Chapple is extremely easy to make. Justin likes serving it wit...

To make this rich pasta, chef Nancy Silverton sautés guanciale (cured pork jowl) and then cooks the radicchio an...

Ristorante Masolino in Panicale, Italy, has served chicken with lemon and capers for years. Chef Nancy Silverton make...

These delicate custards are a great way to showcase the subtle, nutty flavor of homemade nut milk. Slideshow: More P...

This easy tortilla (Spanish frittata) from Kay Chun gets a nice flavor from a bit of pimentón (smoked paprika) s...

Bloggers Melissa and Jasmine Hemsley serve these creamy, superflavorful lentils with vibrant toppings: spice-cooked o...

This satisfying chicken dish from Justin Chapple calls for just five ingredients. One of them is chai tea, which is m...

This extra-fast vegan soup gets a hint of fruity sweetness from an apple and a double dose of creaminess from almond ...

Mimi Thorisson tops sweet roasted peppers with her deliciously garlicky and salty homemade breadcrumbs. Slideshow: M...

This salad from F&W’s Kay Chun combines crunchy raw brussels sprouts and apples in a bright, spicy, refreshing dr...

The Earl Grey tea that coats this pork has an almost citrusy flavor that infuses the meat as it roasts. The apples in...

This superhealthy, supereasy soup is from Michael Stebner, director of culinary innovation for Sweetgreen, a Washingt...

“Despite its name, sweet brown rice isn’t sweet,” says chef Marco Canora. Instead, this short-grain glutinous rice re...

Farro is a chewy, earthy emmer wheat that’s grown in Tuscany, where chef Marco Canora’s mother is from. When cooked r...

Bloggers Jasmine and Melissa Hemsley mix quinoa with grated cauliflower, salty halloumi cheese and chickpea flour to ...

This starter from chef Tom Douglas is an almost-instant take on gravlax. While the thinly sliced fillet gets a 30-min...

This roasted carrot salad with prosciutto is a master class in how to use hardy vegetables like sunchokes, parsnips, ...

This recipe from Sara Forte is a fun mix of several types of citrus and two kinds of pear in a spicy, tangy syrup. S...

Fragrant vanilla-bean butter does double duty here—it both flavors the squash and softens the skin during roasting. T...

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