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This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

From popcorn to cupcakes, these chefs have got you covered. Mackenzie Schmidt is the Home and Travel Editor for PEOPLE. She's worked at PEOPLE for over five years as a writer and editor on the ...

We are a day away from Super Bowl LIV as the San Francisco 49ers and Kansas City Chiefs are preparing to face off for a chance at the title and the Lombardi Trophy. When it comes to the Super Bowl, ...

Preheat oven to 350 degrees. Spray a small baking dish with non-stick spray. In a bowl, mix together the first 5 ingredients. Add the pulled chicken, and stir until well combined. Spoon mixture into ...

Who needs fancy hors d'ourves? Have a last hoorah of comfort food before the resolutions start Doron Wong, the chef-owner at Lotus + Cleaver restaurant in Queens, serves up a crunchy and melty snack.

The easy to grab and eat appetizer is a hit on Easter tables. Any seasonal soiree or group gathering with family and friends calls for delicious food and there's one perfectly snack-sized bite that ...

Jaya Saxena is a correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. There’s something ...

Combine 3/4 cup diced peeled jicama, 1/2 cup chopped red bell pepper, 2 tablespoons chopped red onion, 1 minced garlic clove, 2 tablespoons chopped fresh cilantro, and 2 tablespoons fresh lime juice ...