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Whip Up Greenpoint, Brooklyn’s Favorite Smoked Bluefish Pate

Residents of Greenpoint, Brooklyn have a wealth of culinary treasures in their neighborhood, but when it comes to shopping for and dining upon domestic, wild-caught seafood, Greenpoint Fish &...

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Fish Dish: Nut-Crusted Halibut With Green Onion Sauce

Indian foods may seem a little out of your wheelhouse, but pick up a fresh new copy of blogger Asha Shivakumar’s Masala & Meatballs and learn this vibrant cuisine through the magic of fusion. This...

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Fish Dish: Make JJ Johnson’s Citrus Jerk Bass

JJ Johnson, Harlem chef and subject of our recent video series New Chefs Rising, has a cookbook out that you’re going to love. Dive into his unique style of fusion fine cuisine, with Latin, Southern...

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Upper Crust: 10 Creative Ways To Crust Your Food

Nothing livens up dinner like something-crusted something! What does that mean, exactly? A crust is any kind of seasoning pressed onto the surface of what you’re cooking. It can be as simple as...

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The Spicy Sea: How To Make Lobster Fra Diavolo

Antonia Lofaso is chef/owner of Los Angeles’ Black Market Liquor Bar and Scopa Italian Roots. Her lobster fra diavolo is the perfect way to warm up during these lingering cold months, and pays homage...

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Nosh On Smoked Trout, Beet And Radish Matzo Tartines

Just Cook It is Food & Wine’s new gift to the home cooking community. Join senior editor Justin Chapple in chapter after chapter of simple recipes made for making-ahead, that you never knew you...

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Make Hypnotizing Takazawa Sashimi From Tokyo New Wave

Tokyo is one of the hottest global dining destinations you can visit, in no small reason because of the new wave of modern, Japanese-influenced restaurants taking the cuisine scene by storm. Pick up a...

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This Tuna Puzzle Will Teach You How To Butcher A Fish

Leave it to Japan’s rich fish culture to conjure up an educational and kid-friendly 3D bluefin tuna puzzle that teaches you exactly how to dismantle a fresh catch. Roughly the size of an iPhone 8, this...

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Here’s What You Should Be Grilling This Labor Day Weekend

If you’ve experienced late-summer culinary fatigue and you haven’t gone near your barbecue in a while, now is the time to brush up on your skills, because Labor Day weekend is your last chance to make...

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How To Make Albacore Tuna “Filet Mignons”

We’re huge fans of grillmaster Steven Raichlen’s smoky, meaty cookbooks. His latest work focuses on updating our beloved grilling techniques. Dive into recipes for grilled meats, vegetable sides,...

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How To Make Blackened Salmon Po’ Boys

Chicago chef Bill Kim marries Korean and American flavors in Korean BBQ. From kimchi-spiked potato salad to these drunken lamb chops, change up your typical barbecue fair. Try these blackened salmon...

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