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Bake these tender, buttery little biscuits in a cast-iron skillet, then bring them to the table still in the pan. Sl...

Chef Joshua Walker shallow-fries his shrimp toasts instead of deep-frying them, so they’re not as greasy as the tradi...

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

F&W's Kay Chun cooks a mound of sweet peppers with onion and garlic, then tosses them with tomatoes and parsley f...

The secret to these juicy and superflavorful pork burgers is blending chorizo, capers and fresh ricotta into the grou...

For this deliciously complex infused oil, chef Abraham Conlon dries his own chiles, but he suggests using widely avai...

Chef Joshua Walker sautés ginger and garlic in oil; then he uses the flavorful oil to cook tender mustard greens...

These super-easy, sweet and tangy pickles get their brilliant yellow color from turmeric in the simple brine. Slides...

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...

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