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This incredibly simple recipe relies on top-quality goat cheese and gorgeous bell peppers. Substitute piquillo pepper...

Much of E. Michael Reidt's cooking is inspired by Brazil, his adopted country since high school. "First I fel...

A mortar and pestle are the tools of choice for preparing charmoula, a Moroccan spice rub featuring cumin and garlic....

This layer cake combines moist, spongy cake and frosting that's a perfect balance between sweet and buttery.

La matricia, Salvatore Denaro claims, is Tuscan for "paunch" or "belly"—pancetta, in short, whic...

These zippy okra pickles are terrific additions to cocktails, especially vodka martinis and Bloody Marys. The dried c...

F&W's Melissa Rubel uses tomatoes in three forms—fresh, sun-dried and paste—for her thick and creamy, d...

Chef Way For a dramatic presentation, the string beans for this dish are sliced lengthwise very precisely, then cut c...

At Nacional 27 in Chicago, Adam Seger creates seasonal sangrias with fresh ingredients, like this autumn-inspired san...

Plus: F&W's Ultimate Cocktail Guide

Plus: F&W's Ultimate Cocktail Guide

Chef Way This fluffy, nutty rice dish includes split Bengal gram (split chickpeas), black lentils, curry leaves and a...

Chef Way Whole black lentils, split Bengal gram (split dried chickpeas) and red kidney beans all need to soak overnig...

Farro, a nutty Italian wheat grain, is delicious mixed simply with pancetta and fragrant porcini mushrooms. But Peter...

Growing up in Silver Spring, Maryland, cooking-club member DeeAnn Budney attended all-day Chesapeake blue crab feasts...

The quick fix of the moment comes in the form of a little paper cup of frosting. For only 75 cents, Sprinkles Cupcake...

Cleveland chef Michael Symon (an F&W Best New Chef 1998) is now getting more national attention as the newest Iron Ch...

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.