From pork larb and Korean chicken to bo ssam, shrimp, and steak, these recipes are designed to be scooped up in a crisp lettuce leaf. Jodie Kautzmann is an editor, baker, and confectioner with more ...

Preheat the oven to 375°. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool. In a mortar, coarsely grind the cumin seeds with the salt. Transfer to a bowl and ...

Chef Jamie Malone roasts beets in vinegar so they’re sweet and tangy all the way through, as if they were dressed from within. F&W’s Justin Chapple takes Malone’s vinegar-roasted beets and adds them ...

To roast the duck, preheat the oven to 400 degrees. In a small bowl, stir together the salt, Sichuan pepper, cinnamon, star anise, fennel and cloves. Liberally season both sides of the duck legs with ...