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Chef Way Colby Garrelts brines expensive wagyu for the homemade corned beef he uses in his tomato-rich, chunky hash. ...

Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian ...

“My first exposure to authentic Mexican food was through Zarela Martinez,” says F&W’s Grace Parisi. “These stuffe...

“Churros are such a crowd pleaser,” says Top Chef: Just Desserts winner Chris Hanmer about these Spanish-style ridged...

Lightly spicy haddock gets served with two sauces: a creamy onion fonduta and a zingy herb yogurt.

“When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were...

For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp. Grace Parisi perfected her...

“I’m crazy about fish tacos,” says chef Amanda Hallowell. “And my sister Jessie is a sauerkraut fanatic. She made a f...

“Coconut connects with my African roots,” says Ethiopian-born Marcus Samuelsson about a key ingredient in F&W’s C...

Richard Blais explores his British roots at his Atlanta restaurant, The Spence. Lemon curd and malt liquor—both Briti...

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