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You’ll find this hearty puree made with dried and split fava beans all over Puglia, where it’s most commonly served w...

Chef Paul Kahan uses garlic, lemon juice, chile and the mildly spicy Basque red pepper piment d’Espelette to flavor t...

F&W’s Kay Chun chars zucchini on the grill to add another layer of flavor to this light and simple Parmesan-duste...

Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions...

Chef Jose Enrique makes this wonderful hot sauce by confiting chiles, peppers and tomatoes, then pureeing them until ...

Chef Ylenia Sambati makes a classic dish with this pasta, adding what Puglians call “turnip greens”—known in the US a...

Author Nancy Singleton Hachisu, an American expat married to a Japanese farmer, suggests serving these sour, salty, c...

Traditional Japanese eggs pickled in soy sauce were the inspiration for this extraordinarily simple miso version. Aut...

Spicy mizuna greens are brightened with aromatic sliced kumquats and yuzu juice in this refreshing modern Japanese sa...

Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions...

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