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In this recipe, chef Peter Berley looks to Latin America, creating a sophisticated take on the ubiquitous arepa (corn...

Slideshow: More Recipes by Eric Ripert

Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne an...

Plus: F&W's Ultimate Beer Guide

To make these addictive snacks, chef Jason Travi tosses canned chickpeas with flour, coriander and cumin, then fries ...

Chef Way Dried porcini mushrooms flavor these crisp, creamy-centered croquettes, which Jerry Traunfeld serves in waln...

In Japan, tonkatsu—fried, breaded pork cutlets—are hugely popular. For her version, Grace Parisi uses low-f...

Fried shallots add sweetness and a crouton-like crunch to this simple green salad from Chris Ainsworth, chef and owne...

Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian ba...

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