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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...

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