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Thai cooks—and chef Andy Ricker—like to use the roots and stems of the cilantro plant, which have a more in...

F&W's Grace Parisi calls this a deconstructed fruit smoothie: Ice-cold mango chunks and berries are served straig...

Switzerland has been making Sbrinz—a hard, aged, cow's-milk cheese—for centuries. Daniel Humm uses the ...

A French take on strata, or savory bread pudding, this simple summer dish contains zucchini, onion and tomatoes layer...

These easy black-bean tacos have a smoky edge, thanks to the hot smoked paprika that gets added to the onion as it...

Plus: Perfect 5-Minute Salad Dressings

Plus: F&W's Grilling Guide

Pork loin is very lean and tends to dry out unless properly cooked; follow the directions below for sublimely tender ...

A healthy, fast side dish, these greens would also be delicious in an omelette or turkey sandwich.

In a variation on the Chinese technique called "red cooking"—in which meat is simmered in sweetened soy sauce with sp...

These little patties are moist and dense, almost like a griddle scone. Grace Parisi cooks them on a griddle, just lik...

The swirl of lemony cream cheese running through this cake makes it deliciously moist. It's hard to resist picking of...

Crispy, briny and juicy, these ingenious mussels are a simple and unexpected fall dish; they're just as delicious...

Oaxaca exports many of its wild mushrooms to Japan, but Fernando López Velarde grabs as much as he can. He loves...

This dish could just as easily be served at dinner as at breakfast. After roasting brussels sprouts with mushrooms, p...

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