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Dill pickle–herb oil—used as both a marinade and a dipping sauce—gives smoky oyster mushrooms and cherry tomatoes a d...

Chef Paul Berglund cleverly mixes melted butter with softened butter, so the finished spread has a creamy texture and...

"This is totally my way of making this dish," chef Kuniko Yagi says. "I'm sure Chinese people wouldn't let me call th...

A grill pan or cast-iron skillet is a quick way to cook lamb chops. Chef Renee Erickson serves them with a sweet-savo...

Delicious, chewy and tender plain pasta and squid-ink pasta get rolled together for a visually striking black-and-whi...

F&W Best New Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white...

"I go to great lengths to figure out how many meals I can make from one chicken!" chef John Besh says. After roasting...

These cheese melts are spicy, gooey and fragrant with red onion, jalapeño, cilantro and Sriracha. Slideshow: Mo...

This vegetarian sandwich—piled high with grilled eggplant, sliced avocado, pickled jalapeños and crisp cabbage—i...

F&W Best New Chef 2014 Cara Stadler creates a fantastic vegetarian dish, topping miso-baked eggplants with a brig...

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