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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...

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