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The Good News Onions are a good source of vitamin C and are virtually fat-free. Chef Jeremy Fox cooks them slowly unt...

A classic Spanish tapas, these golden fried potatoes are served with two perfect dipping sauces: a fiery tomato salsa...

A sort of cross between A1 and Lea & Perrins, two steak sauces Jean-Georges Vongerichten admires for their assertive ...

To create these golden, crispy rounds, Charlie Collins rolls creamy polenta into a log, slices it and fries it. While...

Chef Way Chef Donald Link cooks chicken in duck fat until it's meltingly tender. Easy Way Skip the duck fat and ...

To prepare this brothy stew full of wonderfully moist snapper, tender squid and plump mussels and clams, chefs at Don...

This recipe, also adapted from one by Mohammed Antabli, is called kussa mehshi in Arabic. Cooks stuff zucchini shells...

The fish sauce and peanuts in this seafood stir-fry are hallmarks of Vietnamese cooking. Ample amounts of fresh ginge...

Pok Pok's sweet-tart take on Brazil's caipirinha adds pomegranate juice to the usual mix of muddled limes, su...

To enhance the spiciness that Pinot Noir gets from oak, F&W's Marcia Kiesel turned to five-spice powder—sweet spi...

Pork with pineapple glaze seems like a pupu dish to have with a tiki cocktail. But F&W's Marcia Kiesel knows that...

"I was inspired by the French love for mustard and cream and how well those flavors go with Sauvignon Blanc,"...

Blue cheese dressing doesn't have to be the gunk served with chicken wings at dive bars. Melissa Rubel Jacobson m...

This smoky, zingy salad is popular in northeastern Thailand because of the irresistible flavor of its subtle char. Lo...

Plus: F&W's Salad Primer

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