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Showing 1921-1940 of 1954

These traditional Argentine empanadas are filled with a mixture of ground beef, smoked paprika, green olives and cumi...

This vegetarian dish is triple-grilled: The portobello mushroom steaks and thick tomato slices are each grilled, then...

This delicious German riff on the classic Alsatian flatbread features Black Forest ham instead of the more traditiona...

To make her genius vegetarian taco, Alice Waters melts Monterey Jack cheese on corn tortillas, then piles them with a...

Sardines are a great fish to grill: they cook quickly, and because they're oily, they're harder to overcook than deli...

According to chef and grill genius Francis Mallmann, the success of this incredibly simple dish—provolone seared in a...

Marcella Valladolid keeps her grilled shrimp simple but super-tasty, marinating it quickly in a mix of garlic, onion,...

Marcela Valladolid tosses scallops in a spicy, vibrant combination of garlic, lime, soy and crushed red pepper before...

Grilling cantaloupe wedges intensifies their sweetness and adds smoky flavor. They're delicious with the salty prosci...

Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lov...

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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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.