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Speed Rack co-founder Lynnette Marrero makes this tropical riff on the Seelbach cocktail by subbing in dark rum for t...

This addictive popcorn is seasoned with chile powder and furikake, the seaweed-based Japanese seasoning. It’s based o...

These lovely tea sandwiches from Justin Chapple are super-adaptable. You can use butter or full-fat yogurt instead of...

This satisfying chicken dish from Justin Chapple calls for just five ingredients. One of them is chai tea, which is m...

For extra flavor, bloggers Melissa and Jasmine Hemsley toss their vegetables in chicken or duck fat before roasting, ...

F&W’s Kay Chun tops pasta with a very fast and delicious combination of pork sausage, brussels sprouts and crispy...

Chef Deborah Schneider calls this easy, 12-minute dish “firing-squad shrimp” because it gets a little spice from a ch...

This salad from F&W’s Kay Chun combines crunchy raw brussels sprouts and apples in a bright, spicy, refreshing dr...

Bloggers Melissa and Jasmine Hemsley make this minimalist recipe with healthy fats—coconut oil and roasted almond but...

These vegetarian sandwiches from F&W’s Ben Mims feature avocado two ways—mashed and in a chunky salad. Both are t...

Joanne Chang sweetens her crunchy crumble with honey instead of sugar. Slideshow: More Healthy Snacks

Steel-cut oats are whole-grain oats that are simply chopped, so they’re super-nutritious and have a great chew. Chef ...

The flavors of Morocco—preserved lemon and saffron—inspired these tasty and elegant smoked salmon sandwiches from F&a...

When F&W’s Kay Chun roasts chicken, she adds brussels sprouts to the roasting pan so they absorb the fantastic fl...

This spice mix from Josh Galliano makes 1/2 cup more than you’ll need for his fried chicken. You can also triple or q...

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