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Chef Ylenia Sambati makes a classic dish with this pasta, adding what Puglians call “turnip greens”—known in the US a...

Puerto Rican cooks often stuff baked plantains with ground beef. Instead, chef Jose Enrique likes to contrast the pla...

Traditional Japanese eggs pickled in soy sauce were the inspiration for this extraordinarily simple miso version. Aut...

In coastal Provence, cooks use the freshest seafood for this stew, which is enriched at the last minute with a creamy...

Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect...

Nancy Singleton Hachisu, an American expat in Japan, puts a Western twist on these pork chops by cutting them thick, ...

Star chef Danny Bowien ate crispy Vietnamese rolls for years before he finally got to watch one of Oklahoma City’s be...

This is the quintessential LaFrieda family comfort food. When butcher Pat LaFrieda was growing up, the meat in the sa...

Chef Jose Enrique often pumps up a classic chimichurri by adding sweet roasted tomatoes. The condiment is great with ...

Star chef Danny Bowien coats ribs with a soy-spiked caramel glaze, which makes them savory and sweet. His tiki-style ...

This salad from Wesley and Chloe Genovart is like a deconstructed pizza with its warm and rich cheese sauce, both fre...

Food stylist and author Susan Spungen loves buying produce at the farms near her home in East Hampton, and this soup ...

There’s tomato paste as well as fresh tomatoes in the dough of these pillowy, savory loaves from Ylenia Sambati, whic...

For her fun take on Buffalo chicken wings, F&W’s Kay Chun tosses oven fries with a delicious two-ingredient sauce...

For extra richness, finish these tender slices of roast pork with a spoonful of flavorful garlic-parmesan cooking liq...

Judy Joo’s tangy Asian dressing is a superb (and quick) way to dress up Broccolini and mushrooms. Slideshow: Broccol...

F&W’s Kay Chun roasts whole maitake (a.k.a. hen-of-the-woods) mushrooms with briny seaweed butter until they’re c...

Ratatouille becomes a warm, creamy dip when it’s baked over a layer of fresh goat cheese. Slideshow: Party Dips

Chef and TV personality Judy Joo marinates juicy hanger steak in a potent soy-and-sesame-oil marinade that works in j...

These poached pears from star chef Ludo Lefebvre get gorgeous color and flavor from the beet-juice-spiked syrup they’...

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