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Here, chef Richard Carstens treats mushrooms like steak, brushing them with a teriyaki glaze and roasting them "mediu...

This recipe is proof that a well-stocked pantry is all it takes to make canned chickpeas taste amazing. For a Middle ...

To go with his tender braised short ribs, Hugh Acheson puts a spin on the classic Southern side of collard greens by ...

Giada De Laurentiis likes to pump up the flavor of grains by adding plenty of chopped herbs instead of a fatty dressi...

Paired with a bowl of short-grain rice and some fresh shiso—or shiso-based furikake (rice seasoning)—these Japanese-i...

This quick pickle is perfect for enjoying all summer long, says Andrew Zimmern. He suggests using cremini, button and...

Andrew Zimmern adds vinegar in his strawberry jam because he likes the tartness. If you want to omit the vinegar, go ...

F&W contributing editor Andrew Zimmern recommends using plump, wild Mediterranean mussels from Maine or Penn Cove...

Spicy, charred broccoli rabe is tossed with strands of al dente pasta and crunchy bread crumbs in this elegant summer...

“Lamb is my favorite summertime meat and nothing beats roasting a whole leg,” says Andrew Zimmern. While this recipe ...

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