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These simple, Japanese-style swordfish steaks marinate in soy, sake and mirin before grilling. The accompanying miso ...

To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp. Slideshow...

Baking eggplant makes it supertender and creamy. Here, it’s topped with warm, lemony ricotta cheese and crispy crouto...

There's a mix of sweet and spicy peppers and chiles in this quick pickle from F&W's Kay Chun, but if you don’t li...

Using sweet corn in a creamy, silky panna cotta makes for an unexpected and delicious summer dessert. Slideshow: Pan...

The smoked sturgeon here is baked with maple syrup, crushed red pepper and garlic so it’s spicy and sweet, and then i...

This tangy, fiery condiment can stand in for any hot sauce, but it’s particularly delicious with rich meats like pull...

“Brats are about as Wisconsin as it gets,” says restaurateur Gabriel Stulman. For summer, he came up with a bright, l...

“An all-out Wisconsin classic,” says restaurateur Gabriel Stulman about the kringle. “It’s like a giant toaster strud...

The inspiration for this sauce by chef Abraham Conlon is cafreal, an Indian braise with Portuguese roots. It’s a spri...

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