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“Thailand is condiment heaven, with a gazillion sauces. This northern Thai-style one is extra-sour, because it uses b...

Ground turkey, panko (Japanese bread crumbs), Parmigiano-Reggiano cheese and a few other ingredients make delicious, ...

This salad is an extraordinary combination of ingredients that wouldn’t seem to go together: feta, strawberries and a...

Curing raw salmon fillets in a combination of salt, sugar, dill and lemon zest for 90 minutes, then soaking them in s...

Fregola is a bead-shaped pasta from Sardinia; it’s nicely chewy and can be used as a phenomenal base for a summer sal...

If you've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously...

This grilled lamb is Silvena Rowe’s signature dish at Quince in London. It can be set out on a buffet, or sliced and ...

The salt and sugar in a brine help season meat all the way to the bone. These brined Cornish hens are so flavorful th...

Cartoccio means “paper” in Italian, which refers to the wrapping used to make packets for grilling. Here, foil packet...

The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting...

Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It’s a minor innovation, b...

For anyone who comes home from the farmers’ market with an overabundance of stone fruits, this pie from pastry chef L...

At Distrito in Scottsdale, Arizona, Jose Garces focuses on barbacoa dishes: meats cooked over an open fire or in a pi...

Susan Feniger’s refreshing green tea–based mocktails would also be great spiked with gin. While the ingredients can b...

Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or ...

“Ice cream sandwiches are universally popular, and everyone loves peach ice cream, too,” Linton Hopkins says. “To mak...

Linton Hopkins turns this slow-roasted pork shoulder into sliders. "Why are we so obsessed with the 30-minute meal?" ...

“I don’t eat veal very often, but when I do indulge, I enjoy it,” says Amanda Hallowell, who buys her veal from a loc...

Dan Kluger adds crunch to this delicious shrimp and summer tomato pasta with crisp lemon-chile crumbs. Slideshow: M...

“Coconut connects with my African roots,” says Ethiopian-born Marcus Samuelsson about a key ingredient in F&W’s C...

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