Serves 6
Recipe Themes
This fantastic salad combines cucumbers with two types of miso, toasted sesame and pine nuts. Be sure to use firm and...
This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong’s Yardbird. After being battered and frie...
“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread,...
This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one am...
The technique chef Matt Abergel uses to cook this glossy, sticky vegetarian rice dish mimics one that Japanese chef M...
Cryovaced cooked lentils come in blocks at many grocery stores. Try mixing them into fluffy rice for a satisfying mea...
This hot pressed mushroom sandwich is slathered with peppery arugula pesto and a bright pickled-cherry-pepper mayonna...
If you’re not sure how to remove the squab breasts, ask your butcher to do it for you. The elegant flavors make it p...
Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks and bacon aims to make a few c...
Zoe Nathan likes using brioche to give this French toast a lovely, custard-like texture. The tart, creamy cranberry s...
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