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Danny Bowien gives his addictive, decidedly Asian lamb wontons a fun Scandinavian twist by garnishing them with yogur...

Alex Stupak believes that his style of modern Mexican food is the result of reverse colonization. "It's what happens ...

Octopus can be tough, but it becomes amazingly tender when it’s cooked for a long time. It's quite delicious in Jose ...

Chef Chris Shepherd's popcorn shrimp is like movie theater popcorn at its best. To imitate the buttery flavor, he mak...

Chef Jamie Malone of Sea Change in Minneapolis bakes a whole fish in a salt crust, which makes it insanely moist, del...

Michael Voltaggio’s clever recipe for crispy fried shishito peppers features crunchy, sweet and umami-packed bonito s...

This unconventional yet incredibly delicious pasta gets a spicy kick from sweet and smoky Calabrian chiles and sliced...

This is a perfect party dish because it’s so easy to assemble, and you can marinate and skewer the shrimp ahead of ti...

Richard Blais loves aerating all sorts of dressings and condiments in a siphon. The Sriracha-ranch (or “Sri-rancha,” ...

Sweet roasted sunchokes are the focus in Matthew Gaudet's salad. He pairs them with an unusual apple-sunflower-seed r...

Chef Justin Cogley of Aubergine in Carmel, CA adds barley to this lovely, delicate, spring-like soup, which makes it ...

Chewy farro and raw kale make for a deliciously healthy salad when tossed with buttery olives. Slideshow: Farro Salads

Using leftover chicken in a hash with green pepper, onion and jalapeños makes a nice, hearty breakfast. A dash o...

This is a fun marriage of a chicken salad sandwich and a crunchy pressed panino. Slideshow: Hot, Melted Sandwiches

Mashed potatoes and chicken make a fantastic patty, especially when they’re breaded and pan-fried until crisp. Slide...

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