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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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