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This beef stew is hearty, soothing and packed with flavor. Adding caramelized kimchi as a condiment makes it even mor...

This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with pl...

Combining miso with lime, ginger, fish sauce and sugar creates a terrific sweet-sour glaze for crispy baked chicken w...

This rustic salad, made with toasted bread tossed in a rich Champagne-vinegar dressing, is meant to be a bed on which...

“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread,...

At Hong Kong’s Yardbird, the cooks don’t just cut up chicken thighs to skewer for yakitori: They separate the meat in...

The technique chef Matt Abergel uses to cook this glossy, sticky vegetarian rice dish mimics one that Japanese chef M...

This fantastic salad combines cucumbers with two types of miso, toasted sesame and pine nuts. Be sure to use firm and...

This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong’s Yardbird. After being battered and frie...

This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one am...

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh an...

This ultra-simple sauce is incredibly flavorful thanks to high-quality San Marzano tomatoes. Slideshow: Easy Pizza Re...

Sweet, tangy and a little crunchy, this relish is perfect with pasta dishes made with mild white fish. Slideshow: Gr...

This brisket gets rubbed with seasonings, braised and roasted so it’s super-tender with a crisp crust; it goes perfec...

These light, bite-size matzoh balls have a delicious Italian spin—they’re made with ricotta and Parmigian...

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