Chef Recipes Made Easy

November, 2011

John Besh's New Orleans Recipes

Chef John Besh reinterprets classic New Orleans recipes, from gumbo and meat pies to shrimp bisque.

October, 2011

Alain Ducasse: A Lesson in Modern French Cooking

F&W's Grace Parisi translates food deity Alain Ducasse's recipes for mortals.

September, 2011

David Bouley: Dishes to Impress Your Guests

NYC's David Bouley creates super-elegant cuisine. F&W simplifies his most comforting recipes.

July, 2011

David Myers: Japanese Recipes

David Myers explores Asian ingredients at two new Tokyo restaurants. F&W streamlines his Japanese recipes.

June, 2011

Chris Lilly: Cheater's Barbecue

Nothing can compare to Chris Lilly's barbecue, but the incredible flavors inspire these easy dishes.

April, 2011

Chris Cosentino: Nose-to-Tail Eating

Nose-to-tail eating is a huge restaurant trend. Here's a taste for the timid, courtesy of chef Chris Cosentino.

March, 2011

Breanne Varela's Healthy Desserts

Pastry chef Breanne Varela is known for killer doughnuts and cookies. F&W makes her best dessert recipes easier and healthier.

February, 2011

Jonathon Sawyer's Recipes for Omnivores

Chef Jonathon Sawyer aims to please vegans, carnivores and everybody in between. F&W simplifies his best dishes.

January, 2011

Aldea's George Mendes: Portuguese Recipes

Chef George Mendes of Aldea left French cuisine behind to focus on the flavors of his mother's Portuguese kitchen. Here's how.

December, 2010

Recipe Inspirations from Benu's Corey Lee

Corey Lee aims to make Benu San Francisco's most refined restaurant. F&W tackles his recipes.

November, 2010

A Lesson in Moroccan Flavors

At San Francisco's Aziza, Mourad Lahlou brilliantly evokes Morocco. F&W simplifies his dishes.

October, 2010

Chef Recipes Made Easy: Simple Wine-Friendly Recipes

Seattle's Jason Franey works with some of America's most obsessed sommeliers—and it shows.

July, 2010

A Lesson in Italian Flavors

Michael White rules an Italian-restaurant empire in Manhattan, ranging from refined (Marea, Alto) to rustic (Convivio). F&W streamlines his best dishes.

May, 2010

6 Iconic Chef Dishes for Every Day

All renowned chefs have one dish that epitomizes their style and justifies their fame. Here, F&W simplifies those recipes.

February, 2010

The Happy Vegetarian

At Seattle's Poppy, chef Jerry Traunfeld creates America's best happy hour with samplings of five snacks for $5. F&W simplifies his top vegetarian dishes.

October, 2009

A Lesson in Spanish Tapas

At New York City’s Boqueria, chef Seamus Mullen creates exceptional tapas and small plates. F&W simplifies and supersizes his best recipes.

July, 2009

The Next Big Mediterranean Flavors

Ana Sortun of Oleana and Sofra in Cambridge, Massachusetts, is inspired by Turkey, Lebanon and Greece. F&W simplifies her style.

May, 2009

A Lesson in New Orleans Flavors

Chef Donald Link, the man behind Herbsaint and Cochon, has brought spirited Cajun cooking to New Orleans. F&W simplifies his signature dishes.

March, 2009

Simple, Healthy Japanese-Style Home Cooking

Takashi Yagihashi (an F&W Best New Chef 2000) pairs Asian flavors with French technique at Chicago’s Takashi. F&W makes his recipes healthier and easier.

February, 2009

A Thrifty Guide to Great Chef Recipes

To save both time and money, F&W streamlines recipes from San Francisco’s elegant Spruce.

October, 2008

A Lesson in Indian Flavors

Chef Vikram Sunderam of Washington, DC’s Rasika uses rare spices to create phenomenal dishes. F&W simplifies his best recipes.

July, 2008

10 Famous Chef Dishes Simplified

The recipes here—adapted and streamlined by the F&W Test Kitchen—are almost as well-known as the ultrafamous Best New Chefs who created them.

May, 2008

A Lesson in Mexican Flavors

With a few simple touches—like adding pickled jalapeños to a delectable tomato sauce for fish—Dionicio Jimenez, of Philadelphia’s Xochitl restaurant creates a highly personal style of Mexican cuisine. F&W streamlines his best recipes.

Mix and match your favorite starters and mains to create your own amazing Mexican meal.

October, 2007

Simple, Tasty Vietnamese Cooking

At Seattle’s Monsoon, siblings Eric and Sophie Banh offer an excellent Vietnamese menu and a standout wine list. Here, F&W streamlines their best pairings.

July, 2007

Provençal Hit Parade

Bruce Sherman, an F&W Best New Chef 2003, creates elegant, delightful French-American recipes. Here, F&W simplifies his best dishes.

April, 2007

Chef Recipes Made Easy: Richard Reddington’s Best

Chef Richard Reddington and wine director Chris Blanchard create impeccable, eclectic food-and-wine pairings at Napa Valley’s Redd. Here, F&W simplifies Reddington’s recipes and suggests easy-to-find versions of Blanchard’s wine matches.

March, 2007

Chef Recipes Made Easy

The owner of four terrific restaurants and a longtime PBS cooking star, Lidia Bastianich is a master of homey Italian food with a modern edge. Here, F&W streamlines her simple, enticing Italian recipes into seven weeknight dinners.

February, 2007

Chef Recipes Made Easy

Shoppers at the Boston store Louis Boston have a superb lunch option: the excellent Asian food by F&W Best New Chef 2006 Pino Maffeo. Here, F&W simplifies his best recipes.

November, 2006

Chef Recipes Made Easy

Andrew Carmellini of New York City’s sensational A Voce prepares lusty Italian food using ingredients like pork jowl and mussel broth. Here, F&W simplifies his best dishes.

July, 2006

Chef Recipes Made Easy

Chef David Burke prepares whimsical beef dishes at all of his restaurants, including the new David Burke’s Primehouse in Chicago and David Burke at Bloomingdale’s in New York City. Here, he simplifies them for the home cook.