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Inspired by a snack served at Japanese restaurants, Marcia Kiesel boils udon noodles until they are just al dente, th...
Plus: F&W's Fish and Seafood Cooking Guide More Great Seafood Hors d'Oeuvres
Marco Canora grew up in New York's Hudson Valley with a fantastic vegetable garden that produced an abundance of ...
Rosita Missoni loves pan-frying scamorza, a firm Italian cow's-milk cheese, to give it an irresistible crust. Pro...
This bright-green salt with minced chives and fried sage leaves is delicious rubbed on chicken or pork, sprinkled on ...
F&W's Emily Kaiser created these crispy hush puppies—cornmeal dumplings—by adapting a recipe from chef ...
This carnivore's salad is filled with bold ingredients like bacon and pickled onion, but the star ingredient is chick...
Chef-owner Ginevra Iverson of Restaurant Eloise in Sonoma County, California, serves her light, crisp, sugared doughn...
Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy crust...
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