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Jayson Woodbridge grills his savory-sweet Korean-style ribs on an Argentine-style metal grill called a parrilla. Sli...

Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes. ...

In cookbook author and hunter Georgia Pellegrini's take on a Michelada—the Mexican cocktail made with beer, lime and ...

When farmers' markets are in full swing, cookbook author and hunter Georgia Pellegrini loves making these jumbo sugar...

Known as tagliatelle all'aglione in Tuscany, this dish is named for the generous amount of garlic (aglio in Italian) ...

Mezcal adds an extra kick to tequila in this updated version of the classic old-fashioned. Plus: F&W's Cocktail...

This snappy little stir-fry comes together in a flash. You get freshness from the flash-cooked pea shoots, substance ...

Bobby Flay's rich, sweet and tangy barbecue sauce is made with sorghum syrup, which comes from sweet sorghum grass. ...

These addictive shortbread cookies from pastry chef Umber Ahmad are chocolaty and buttery, and studded with chewy bit...

Instead of the usual stir-fried rice, this one uses cucumbers, salami, arugula and chiles in a spicy, fresh and meaty...

Roy Choi's outstanding sandwich features slices of garlicky roast pork layered with grilled boiled ham ("American sch...

Top Chef winner Nicholas Elmi tops lightly grilled asparagus with perfectly cooked eggs that are poached in Meyer lem...

In Jane Coxwell's take on a classic tortilla soup, which she makes with tomatoes with flour tortillas stand in for th...

This updated version of a Stone Wall mixes rum with ginger beer and apple cider for a refreshing cocktail. Slideshow...

Capers, almonds, fennel, scallions and olives are pounded along with vinegar-soaked bread to create the dynamic and d...

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