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Chef Jamie Malone makes a tangy, lush and slightly spicy vinaigrette that is delicious on sweet sunchokes and fresh ...

In a simple sauce like this, be sure to use great-tasting olive oil—the flavor really comes through. Slideshow: Mo...

For brunch chef Adam Schop sprinkles shredded coconut onto his pancake batter; when the pancakes cook on the griddle,...

“This is the nicest dish to have on the table,” says Brioza about his over-the-top roasted potatoes with creamy chees...

Stuart Brioza’s colorful salad is a mix of flavors and textures: bitter, sweet, nutty, crispy, creamy. The delicious ...

You could make this stew with any kind of lentil. The advantage of using the small, almost round green kind called Fr...

Among chef Billy Allin’s favorite cold-weather recipes is this quiche, packed with cheese and quartered brussels spro...

Designer and blogger Athena Calderone’s signature aesthetic comes through in this striking appetizer. Roasting the gr...

Sara Kate Gillingham blends pumpkin puree into her delicious hummus, then tops the dip with candied pumpkin seeds and...

These dead-simple kale chips from F&W’s Kay Chun are irresistibly crispy and require just 15 minutes of prep. S...

Claudine Pépin, daughter of chef Jacques Pépin, says her go-to dinner-party dish was inspired by her father...

“Quinoa gives granola a nice little crunch,” says pastry chef Amanda Rockman. “It’s an unconventional crunch.” She se...

This indulgent sandwich from chef Vivian Howard is a fun combination of Époisses, the pungent French cow-milk ch...

Aioli-coated florets get gorgeously bubbly and browned on a grill or under the broiler, almost like instant broccoli ...

The method used here creates a luscious and creamy polenta that cooks pretty much unattended; in fact, the more slowl...

This surprisingly easy-to-make almond milk contains dates and cinnamon, which lend just a hint of sweetness without c...

Chef Vivian Howard uses olive oil and grated Parmesan cheese to enrich her lush broccoli soup. A drizzle of raisin pu...

Chef Ana Sortun is a vegetable genius. Here, she tops her superfast, Middle Eastern-style omelets with a delicious mi...

The Fuyu persimmon that chef Helene Henderson uses in this beautiful salad is light orange and shaped like a tomato; ...

These buttery cheese crackers were dreamed up by Anna May, a member of the online community Food52 who lives in West ...

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