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Steel-cut oats are whole-grain oats that are simply chopped, so they’re super-nutritious and have a great chew. Chef ...

Farro is a chewy, earthy emmer wheat that’s grown in Tuscany, where chef Marco Canora’s mother is from. When cooked r...

Bloggers Jasmine and Melissa Hemsley mix quinoa with grated cauliflower, salty halloumi cheese and chickpea flour to ...

This starter from chef Tom Douglas is an almost-instant take on gravlax. While the thinly sliced fillet gets a 30-min...

Chef April Bloomfield finishes this simple stew with lots of fresh parsley and mint. Slideshow: More Hearty Stew Rec...

Elizabeth Madden puts cranberries to great use in this versatile preserve: Serve it with turkey, stir it into a cockt...

Tara Stevens bakes berries into this exceptionally nutty cake to add sweetness. Slideshow: More Almond Recipes

These tender, fragrant scones are especially easy to make because you roll the dough into a log, then slice. Slidesh...

This marmalade is great stirred into a gin or bourbon cocktail. Use a mild smoked salt, such as Maldon, so as not to ...

Cooking teacher Tara Stevens got the idea for this recipe after a trip to Relae, in Copenhagen, where chef Christian ...

Instead of adding raw kale leaves to a salad, Cortney Burns uses cooked kale in a creamy dressing for roasted vegetab...

Inspired by chimichurri, a classic Argentinean herb sauce for grilled meats, this chunky avocado salsa is seasoned wi...

This juicy roast chicken from Kay Chun gets sweet, slightly herbal flavor from the buttery glaze brushed on during th...

This spice mix from Josh Galliano makes 1/2 cup more than you’ll need for his fried chicken. You can also triple or q...

F&W’s Justin Chapple has an ingeniously simple method for creating fun, two-tone frosting swirls to top his moist...

This light, easy version of cannoli involves topping crisp, lacy cookies with sweetened ricotta studded with chocolat...

This richly flavored cake features quintessential Irish ingredients such as dark porter beer, dark brown sugar and wh...

Every part of this fluffy pie from pastry chef Kierin Baldwin has coconut: the crust, the fillling and the topping.

California’s kiwi season runs from October to May. Here, Dafna Kory turns that sweet fruit into a supereasy jam. Sli...

In Morocco, this soup is known as b’sarra; it's traditionally eaten for breakfast at stands that specialize in it. Co...

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