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"Putting potato chips inside sandwiches has always been a favorite trick of ours," says chef Jon Shook. He an...
Plus: F&W's Pork Cooking Guide
The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: "After you bite into it, the cheese ...
Eating vegan for a month led Richard Blais to examine his pantry more closely. He discovered that ground porcini mush...
In Korea, chef David Chang tasted a delicate, creamy pine nut sauce, made with only pine nuts, apricot nectar and chi...
This sandwich largely resembles a Vietnamese banh mi, due to its French-influenced baguette and crisp vegetables. But...
Silken tofu blended with lemongrass and lime juice is a terrific dairy-free stand-in for mayonnaise in this riff on t...
A giant step up from a fast-food breakfast sandwich, this biscuit is topped with eggs, cheese and country ham, jam op...
"It used to be that our members didn't really want organ meats, tongue or oxtail," Kristin Kimball recall...
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