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Showing 1931-1940 of 1994

Brooklyn butcher Tom Mylan likes wrapping sweet, juicy peaches in bacon and grilling them until they're nicely charre...

Chef Charlie Hallowell—a Chez Panisse alum—makes the dough for his colorful flatbreads, topping them with a fresh tom...

Ham and peas—a classic combination—star in this verdant soup. It's worth seeking out the freshest English peas, which...

Boldly flavored and nicely spiced, these Cambodia-inspired wings require a pile of napkins for the delicious red curr...

These cheese melts are spicy, gooey and fragrant with red onion, jalapeño, cilantro and Sriracha. Slideshow: Mo...

Best New Chefs 2014 Joseph Ogrodnek and Walker Stern update the classic combination of watermelon, feta and olives wi...

Scandinavians brought the technique of pickling delicately fried seafood (a form of escabèche) to Minnesota and ...

Traditional kinilaw, the Filipino version of ceviche, uses vinegar and fresh citrus to "cook" the fish. Here, chef Ed...

F&W Best New Chef 2014 Paul Qui is Filipino, and this rich, delicious kinilaw (a dish made from raw ingredients) ...

F&W Best New Chef 2014 Ari Taymor doesn't let a single bit of corn go to waste in this soup, combining corn cob b...

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