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A very quick marinade and just a few minutes on the grill turn eggplant into the perfect base for this must-make spre...

The delicious thing about this pie from chef Kir Jensen is that every bite combines rich and sweet custard, tart rasp...

This unusual, colorful salsa from chef Jose Enrique combines green peas and creamy diced avocado with a hit of lime. ...

Artichokes are a major crop in Puglia, and in this dish from Ylenia Sambati. They’re wine-braised with simple rolled ...

Chef Jose Enrique’s version of the Puerto Rican classic pernil is extra-flavorful because he marinates the pork in li...

Chef Mark Sullivan says that a truly great fish stew tastes complex but shouldn’t be difficult to make. An aromatic b...

Chef Jose Enrique’s family comes from Cuba, where they were famous for their pineapple soda—it was once the country’s...

F&W’s Kay Chun combines tomatoes and just-off-the-cob corn for an excellent summer dish; adding bulgur turns it i...

This fun recipe from Andrew Zimmern engages all of the senses, takes advantage of the boiled lobster boredom and is s...

These fresh, light corn-and-shrimp dumplings from F&W’s Kay Chun are a cinch to make. Slideshow: Dumplings, Gyoz...

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