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Tangy, spicy and crisp, these pickled peppers from Zoe Nathan are delicious with cheesy sandwiches or grilled meats. ...

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) ...

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

The stealth ingredient in this crunchy blend of carrots, radishes and cucumbers is mushroom broth, made by steeping d...

The foods of the Japanese izakaya (taverns) are among the most beloved in the world. There’s not a chef in the countr...

"I go to great lengths to figure out how many meals I can make from one chicken!" chef John Besh says. After roasting...

This vegetarian sandwich—piled high with grilled eggplant, sliced avocado, pickled jalapeños and crisp cabbage—i...

Chef Jonathan Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for co...

F&W Best New Chef 2014 Cara Stadler creates a fantastic vegetarian dish, topping miso-baked eggplants with a brig...

F&W Best New Chef 2014 Ari Taymor doesn't let a single bit of corn go to waste in this soup, combining corn cob b...

Best New Chefs 2014 Joseph Ogrodnek and Walker Stern update the classic combination of watermelon, feta and olives wi...

"In the height of summer, what's better than tons of tomatoes and cucumbers in a salad?" chef Evan Rich asks. He and ...

For this lively, bright salad, Carla Hall combines herb-scented red quinoa with radishes, green peas and lima beans. ...

Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo...

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