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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...

For a quick and clever take on a Monte Cristo, Kay Chun griddles ham until it's crisp, then piles it onto fried bread...

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

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

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

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

Fresh apricots become a tangy fruit butter that’s perfect with fresh ricotta and crackers or simple buttered toast. ...

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

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

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

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

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

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

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

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

There's a mix of sweet and spicy peppers and chiles in this quick pickle from F&W's Kay Chun, but if you don’t li...

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

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

Herb stems have a ton of flavor but usually end up in the trash. Instead of wasting them, however, Icelandic chef Gun...

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