Serves 6

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...