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Danny Seo, an eco-lifestyle expert, makes this simple orzo salad with ingredients he always has in his kitchen. It’s ...

Marinated with Greek yogurt and spiced with cumin, this lamb from F&W’s Kay Chun roasts in 30 minutes. Instead of...

Andrew Zimmern serves kulcha, a lesser-known North Indian flatbread, with everything you can think of: as a flatbrea...

Lachlan Mackinnon-Patterson molds traditional Italian frico (cheese crisps) into cups, then fills the salty, crunchy ...

This cake is an especially light and moist take on the honey cake that is traditionally eaten for Rosh Hashanah, the ...

The key to this quintessential comfort food is the phenomenal broth. To make it so delicious, chef Ludo Lefebvre uses...

Chef Kristofer Kalas created this sweet and tangy dip to showcase organic fruits and vegetables. Pair it with a platt...

Chef Erik Anderson puts his own twist on classic Greek avgolemono, the egg-and-lemon soup, turning it into a lemony c...

This over-the-top combination of chocolate crémeux (pudding) and silky, salty caramel-peanut sauce was inspired ...

Chef Jamie Malone roasts beets in vinegar so they’re sweet and tangy all the way through, as if they were dressed fro...

Chef Ludo Lefebvre uses the pungent, soft cow-milk cheese Époisses to flavor this delicious tart. He adds ham an...

These elegant stuffed artichokes are from Erik Anderson, an F&W Best New Chef 2012. To make this dish vegetarian,...

This salad of tender squid and creamy shell beans is very simply seasoned. Slideshow: Salads with Seafood

Whole quail is especially good for marinating because the little birds pick up so much flavor as they soak. Slidesho...

Charles Wekselbaum uses his amazing salami as an alternative to the usual pancetta in his silky take on pasta carbona...

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