This month, Deca Restaurant + Bar in the Ritz-Carlton Chicago is offering a "Zillion Dollar Grilled Cheese" made with 25k gold flakes, white truffle aioli and foie gras. Here, ten equally delicious grilled cheeses to make at home.
This brilliant amateur baker is about to go pro—with help from one of America's top talent spotters, chef Tom Colicchio.
Most chefs are lucky to be known for one recipe. At his Manhattan restaurant Jean-Georges, Jean-Georges Vongerichten has an entire tasting menu of signature dishes, from garlic soup with sautéed frog legs to molten chocolate cake.
The most tweeted, most photographed, most popular dish at New Orleans’s Restaurant R’evolution sounds more like a delicious form of capital punishment than a dish: Death by Gumbo.
Here's how chef Tyler Florence makes his fried chicken incredibly crispy and perfectly moist.
In F&W's December issue, Test Kitchen genius Kay Chun reveals a remarkably low-effort recipe that makes an impressive dinner for two.
The locavore movement is conquering a new frontier: the freezer. F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly spicy dip.
The Salad of the Month in F&W's December issue is the perfect antidote to holiday over-indulgence. Healthy food guru Heidi Swanson of 101 Cookbooks mixes farro, walnuts, Castelvetrano olives, golden raisins, scallions and chives with a honey-and-red-pepper vinaigrette to make a restorative dish that's loaded with sweet-and-spicy flavors, whole grains and healthy fats.
Hooray for simplicity! Brooklyn pioneers Andrew Feinberg and Francine Stephens prove repeatedly that food doesn’t need to be complicated to sing. The rustic Southern Italian recipes in Franny’s are what home cooks want. A perfect example: this spaghetti with fresh artichokes in a tangy, spicy, garlicky sauce. It’s classic but unforgettable. GET RECIPE>