For the cover star of our April 2025 issue, F&W recipe developer Anna Theoktisto was inspired by Nashville hot chicken when ...

For the cover star of our April 2025 issue, F&W recipe developer Anna Theoktisto was inspired by Nashville hot chicken when she topped crispy chicken cutlets with a spicy cayenne pepper-infused oil.

Add the cooked shrimp to a large mixing bowl. Drizzle with lemon juice and a generous pinch of salt, stir well. Add remaining ingredients and the chilled Aguachile broth. Mix well to coat everything ...

Texture: The best strawberry cakes are moist with a delicate, fluffy crumb. The trick here is to avoid gumminess and extra ...

Don’t worry if the lemon isn’t entirely pureed, because you'll enjoy the delightful bits of zesty rind throughout the blondies. For this recipe, not adding too much liquid to the batter is key.

If you’ve ever spent time pondering what to do with that can of beans in your pantry, you’d be better off wondering what you ...

If you're caught between wanting a single-serve blender and a big pitcher, this is perfect for you. The Ninja is a ...

Back from his break, Kevin Villarica catches a second wind at La Feu Steak House with a well done menu of steaks, sides, and ...

The best food is often vacation food because everything tastes better when it's served within sight of sand and sea or under ...

Using cocoa butter as a vegan base for mousse “works like a charm” in this creative vegan lemon mousse recipe by Greens ...