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Sweet roasted winter squash makes a fantastic base for a healthy dip. Here, F&W’s Kay Chun gives it an Indian spi...

Chef Erik Anderson puts his own twist on classic Greek avgolemono, the egg-and-lemon soup, turning it into a lemony c...

These two-bite vegetarian snacks are perfect wine-party food—the tender kale and umami-rich mushrooms are delicious w...

This over-the-top combination of chocolate crémeux (pudding) and silky, salty caramel-peanut sauce was inspired ...

This autumnal dish from chef Kyle Bailey was designed specifically to pair with dark sour beer. The crisp-skinned duc...

Chef Ludo Lefebvre has a clever way to bake snails in his fantastic, garlicky herb butter: He nestles the shells in a...

Chef Jamie Malone roasts beets in vinegar so they’re sweet and tangy all the way through, as if they were dressed fro...

The trick to this amazingly delicious steak by F&W’s Kay Chun is basting it with garlicky anchovy butter while it...

Chef Ludo Lefebvre uses the pungent, soft cow-milk cheese Époisses to flavor this delicious tart. He adds ham an...

Chef Allison Jenkins uses a combination of whole milk, buttermilk and cream to make her ricotta luscious and creamy. ...

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