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The foods of the Japanese izakaya (taverns) are among the most beloved in the world. There’s not a chef in the countr...

The achingly perfect, meringue-like mantle of this classic pie is almost identical to the classic 19th-century Russia...

Delicious, chewy and tender plain pasta and squid-ink pasta get rolled together for a visually striking black-and-whi...

Last spring, F&W contributing editor Andrew Zimmern was driving across Costa Rica with his family and stopped in ...

Zoe Nathan makes this healthy and not-at-all-spicy chili with grains, carrots, mushrooms and beans for tons of great ...

After spending time cooking and eating in Sicily many years ago, Andrew Zimmern started keeping bread crumbs around t...

Zoe Nathan sweetens her mint iced tea with an aromatic simple syrup infused with cocoa nibs and vanilla bean. She ser...

Chef Joshua Walker sautés ginger and garlic in oil; then he uses the flavorful oil to cook tender mustard greens...

Andrew Zimmern makes this recipe all summer long with everything from orange sunburst cherry tomatoes to Valencias to...

This fun recipe from Andrew Zimmern engages all of the senses, takes advantage of the boiled lobster boredom and is s...

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