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Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions...

Both chickpeas and prepared baba ghanoush, the smoky Middle Eastern eggplant spread, flavor this easy no-cook pasta s...

This peak-season fresh corn dressing from F&W’s Kay Chun—flavored with garlic, shallot and parsley—is great with ...

Author Nancy Singleton Hachisu, an American expat married to a Japanese farmer, suggests serving these sour, salty, c...

This garlicky homemade mayonnaise, from chef Mark Sullivan, is the perfect accent for his Provençal fish stew. ...

Edna’s is a legendary bar in Oklahoma City with dollar bills stapled to the walls. Its signature drink is an unlikely...

Traditional Japanese eggs pickled in soy sauce were the inspiration for this extraordinarily simple miso version. Aut...

Nancy Singleton Hachisu, an American expat in Japan, puts a Western twist on these pork chops by cutting them thick, ...

This unusual, colorful salsa from chef Jose Enrique combines green peas and creamy diced avocado with a hit of lime. ...

Judy Joo’s tangy Asian dressing is a superb (and quick) way to dress up Broccolini and mushrooms. Slideshow: Broccol...

For her fun take on Buffalo chicken wings, F&W’s Kay Chun tosses oven fries with a delicious two-ingredient sauce...

These tangy pickled peaches from Atlanta chef Linton Hopkins are wonderful with all kinds of rich meat dishes. Slide...

Atlanta chef Linton Hopkins spikes this simple green sauce with the toasted pecans Southerners adore. It’s lovely wit...

Derek Brown sweetens this Riesling-based punch with honey syrup. Keeping it cool are frozen melon balls, which are fu...

Chef and TV personality Judy Joo’s grilled chicken gets extra crusty thanks to brown sugar in the marinade. Mixing mi...

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