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To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips. Plus:...

While commonly eaten raw, radishes are also delicious when cooked. In this recipe from her cookbook The Nourished Kit...

Crunchy natural peanut butter gives these crisp and buttery cookies a deeply peanutty taste, but any peanut butter wi...

F&W contributing editor Andrew Zimmern recommends using plump, wild Mediterranean mussels from Maine or Penn Cove...

Last spring, F&W contributing editor Andrew Zimmern was driving across Costa Rica with his family and stopped in ...

The foods of the Japanese izakaya (taverns) are among the most beloved in the world. There’s not a chef in the countr...

This tangy, creamy sauce from chef Geoffrey Zakarian’s book, My Perfect Pantry, is delicious served alone as a dip or...

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and ...

This simple, intensely flavorful dish from F&W's Kay Chun combines luscious jarred tuna with peppers, garlic, ca...

The inspiration for this sauce by chef Abraham Conlon is cafreal, an Indian braise with Portuguese roots. It’s a spri...

This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeño adds subtle heat. S...

These simple, Japanese-style swordfish steaks marinate in soy, sake and mirin before grilling. The accompanying miso ...

F&W's Kay Chun cooks a mound of sweet peppers with onion and garlic, then tosses them with tomatoes and parsley f...

Rubbing a simple lemon-and-butter all over a whole chicken before roasting creates super juicy, flavorful meat and cr...

For this deliciously complex infused oil, chef Abraham Conlon dries his own chiles, but he suggests using widely avai...

The key to these easy pancakes is coconut flour, which contributes a delicate flavor and airy texture. Slideshow: Pa...

This vibrant green sauce is inspired by the herb recipes in Icelandic chef Gunnar Karl Gíslason’s book, North. I...

These super-easy, sweet and tangy pickles get their brilliant yellow color from turmeric in the simple brine. Slides...

To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp. Slideshow...

This classic coleslaw dressed with mayo and sour cream is excellent on its own or piled onto pulled pork, brisket or ...

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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.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.