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These wings are sauced with a vinaigrette made from fish sauce and coconut water and served on top of a refreshing no...

This fun recipe from Andrew Zimmern engages all of the senses, takes advantage of the boiled lobster boredom and is s...

Insisting that "there is no better Sunday couch chow for the start of football season," Andrew Zimmern says these fie...

Finger-long and typically mild (one in 10 is spicy), shishito peppers are sautéed, simmered, grilled and eaten r...

These fresh, light corn-and-shrimp dumplings from F&W’s Kay Chun are a cinch to make. Slideshow: Dumplings, Gyoz...

You’ll find this hearty puree made with dried and split fava beans all over Puglia, where it’s most commonly served w...

Spicy mizuna greens are brightened with aromatic sliced kumquats and yuzu juice in this refreshing modern Japanese sa...

Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect...

Star chef Danny Bowien ate crispy Vietnamese rolls for years before he finally got to watch one of Oklahoma City’s be...

This salad from Wesley and Chloe Genovart is like a deconstructed pizza with its warm and rich cheese sauce, both fre...

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