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Brooklyn butcher Tom Mylan likes wrapping sweet, juicy peaches in bacon and grilling them until they're nicely charre...

This clever dish from chef David Chang makes double use of asparagus: first, it's used to make a delicate, sweet sauc...

Spicy, charred broccoli rabe is tossed with strands of al dente pasta and crunchy bread crumbs in this elegant summer...

Making pesto with kale instead of basil isn't just healthier, it's unexpectedly delicious. And according to the dish'...

Dill pickle–herb oil—used as both a marinade and a dipping sauce—gives smoky oyster mushrooms and cherry tomatoes a d...

Chef Paul Berglund cleverly mixes melted butter with softened butter, so the finished spread has a creamy texture and...

Chef Spike Gjerde says this soup is his family staple. The flavors are bright and the dish is easy to make, especiall...

F&W Best New Chef 2014 Paul Qui is Filipino, and this rich, delicious kinilaw (a dish made from raw ingredients) ...

"This is totally my way of making this dish," chef Kuniko Yagi says. "I'm sure Chinese people wouldn't let me call th...

A grill pan or cast-iron skillet is a quick way to cook lamb chops. Chef Renee Erickson serves them with a sweet-savo...

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