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F&W’s Kay Chun chars zucchini on the grill to add another layer of flavor to this light and simple Parmesan-duste...

Chef Jose Enrique makes this wonderful hot sauce by confiting chiles, peppers and tomatoes, then pureeing them until ...

Chef Ylenia Sambati makes a classic dish with this pasta, adding what Puglians call “turnip greens”—known in the US a...

Traditional Japanese eggs pickled in soy sauce were the inspiration for this extraordinarily simple miso version. Aut...

Spicy mizuna greens are brightened with aromatic sliced kumquats and yuzu juice in this refreshing modern Japanese sa...

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

Grating fresh tomatoes on the large holes of a box grater is the easiest no-peel, no-strain way to puree them. Here, ...

This salad from Wesley and Chloe Genovart is like a deconstructed pizza with its warm and rich cheese sauce, both fre...

There’s tomato paste as well as fresh tomatoes in the dough of these pillowy, savory loaves from Ylenia Sambati, whic...

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

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