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Grating fresh tomatoes on the large holes of a box grater is the easiest no-peel, no-strain way to puree them. Here, ...

This salad from Wesley and Chloe Genovart is like a deconstructed pizza with its warm and rich cheese sauce, both fre...

According to Andrew Zimmern, the key to these tender braised duck legs is the balance between the sweet (apples and h...

Andrew Zimmern loves elegant chilled vichyssoise, but in the fall he prefers a heartier version of the classic French...

Food stylist and author Susan Spungen loves buying produce at the farms near her home in East Hampton, and this soup ...

There’s tomato paste as well as fresh tomatoes in the dough of these pillowy, savory loaves from Ylenia Sambati, whic...

Andrew Zimmern uses this recipe to make incredible rolls for sandwiches and burgers as well as larger loaves topped w...

Roasting citrus makes it more intense and fragrant. Justin Chapple adds bay leaves and lemons to his roasting pan to ...

This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts. Slidesh...

F&W’s Kay Chun roasts whole maitake (a.k.a. hen-of-the-woods) mushrooms with briny seaweed butter until they’re c...

Atlanta chef Linton Hopkins spikes this simple green sauce with the toasted pecans Southerners adore. It’s lovely wit...

These tangy pickled peaches from Atlanta chef Linton Hopkins are wonderful with all kinds of rich meat dishes. Slide...

Ratatouille becomes a warm, creamy dip when it’s baked over a layer of fresh goat cheese. Slideshow: Party Dips

These poached pears from star chef Ludo Lefebvre get gorgeous color and flavor from the beet-juice-spiked syrup they’...

Slow-roasting white chocolate makes the cocoa butter in it silky, rich and caramel-like, a technique championed by pa...

Spicy, salty, tangy, sweet: Chef Gabriel Rucker brings many flavors together in a remarkably balanced starter. Slide...

F&W’s Kay Chun quickly pickles carrots and fennel before roasting, so they come out of the oven sweet and caramel...

F&W’s Kay Chun roasts dried chiles along with tomatillos and garlic to add a fruity, smoky flavor to this dip. S...

Cookbook author Yotam Ottolenghi invented these delicate crêpes to celebrate Shrove Tuesday, the day before Lent...

Chef Allison Jenkins makes her own ultra-creamy ricotta (you can also use store-bought), then adds different toppings...

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