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Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It’s a minor innovation, b...

For anyone who comes home from the farmers’ market with an overabundance of stone fruits, this pie from pastry chef L...

At Distrito in Scottsdale, Arizona, Jose Garces focuses on barbacoa dishes: meats cooked over an open fire or in a pi...

Susan Feniger’s refreshing green tea–based mocktails would also be great spiked with gin. While the ingredients can b...

Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or ...

“Ice cream sandwiches are universally popular, and everyone loves peach ice cream, too,” Linton Hopkins says. “To mak...

Linton Hopkins turns this slow-roasted pork shoulder into sliders. "Why are we so obsessed with the 30-minute meal?" ...

“I don’t eat veal very often, but when I do indulge, I enjoy it,” says Amanda Hallowell, who buys her veal from a loc...

Dan Kluger adds crunch to this delicious shrimp and summer tomato pasta with crisp lemon-chile crumbs. Slideshow: M...

“Coconut connects with my African roots,” says Ethiopian-born Marcus Samuelsson about a key ingredient in F&W’s C...

Clams add a delightful briny flavor to this escarole and grilled corn salad, which smacks of summer. Slideshow: Gre...

Chef Brian Lewis of Elm in New Canaan, CT, sends his staff to apprentice at a local farm for 16 hours a month. In ret...

At his L.A. spot, Josef Centeno has done what few chefs do: developed a new kind of sandwich bread. Called the bä...

Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and re...

Using wonton wrappers is a great shortcut for making Mario Batali’s tangy herbed goat cheese ravioli. Slideshow: Perf...

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