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Bok choy is usually stir-fried, but Bryant Ng char-grills it until it’s smoky, tops it with deeply savory braised shi...

To make this refreshingly lemony slaw, start with firm brussels sprouts and shred them in a food processor. Roasted s...

This delicious, super-healthy quinoa salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksg...

This chicken stock is terrific to use in soups, stews, dressings and stuffings, but it's so flavorful that it can eve...

With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind o...

This minestrone is exceptional because it’s packed with so many great vegetables and delicious toasted angel hair pas...

For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...

David Guas, who grew up in New Orleans, was amazed by the similarities between Creole and Cuban cooking, which were b...

The heat in this deeply satisfying red lentil dish—called misir wat in Amharic, the language of Ethiopia—comes mainly...

Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spic...

There’s so much richness on the Thanksgiving table that a few tart and spicy things are necessary for balance, like t...

These caramelized brussels sprouts are a popular fall and winter dish at Bar Tartine. Nicolaus Balla tosses them in a...

This hearty, fast and easy pasta is a terrific combination of spicy, salty, sweet and briny flavors.Slideshow: More F...

This delicious, healthy salad makes use of sweet broccoli stems. Slideshow: F&W’s Best Healthy Recipes Ever

“Beans are incredibly easy to scale up: Cooking enough beans for 20 people is not really any harder than cooking them...

Adding limes to this salad gives it a distinctly tart flavor, but feel free to leave them out and use more oranges or...

This refreshing dessert requires only three ingredients (other than water and salt) and is delicious served alongside...

To get the most out of turnips, Tamar Adler buys them with their greens attached and then uses both parts in this hea...

The genius idea here is pulsing sliced pepperoni with bread crumbs to add a ton of extra flavor and a great crunch to...

“What’s simpler, more affordable and more universally liked than an egg?” says Tamar Adler. Here, she cooks them with...

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