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

Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions...

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

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

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

Chef Erik Anderson puts his own twist on classic Greek avgolemono, the egg-and-lemon soup, turning it into a lemony c...

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

F&W’s Kay Chun transforms her creamy potato salad with crisp green beans and a lovely tarragon-shallot vinaigrett...

Slow-roasting white chocolate makes the cocoa butter in it silky, rich and caramel-like, a technique championed by pa...

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

These fluffy, buttery rolls have a homey quality. “They are deep Americana,” says chef Alex Guarnaschelli. This recip...

Overnight marinating and slow cooking give this goulash deeply savory, complex flavors. Philadelphia chef Jeremy Nole...

Chef and TV personality Judy Joo tops these silky, light and supersimple egg custards with sweet shrimp, fresh scalli...

F&W’s Justin Chapple makes a quick, creamy sauce spiced with hot serrano chiles that’s terrific with luscious roa...

F&W’s Kay Chun rubs an Asian-spiced butter under chicken skin before roasting to create an incredibly juicy and d...

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