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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 ...

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