May, 2008
Mario Batali’s Italian Grilling
The star chef steps up to the grate with amazing recipes that express his extroverted approach to flavor.

April, 2008
Easy, Elegant Party Desserts

February, 2008
Chefs' $30 Challenge
Chefs from three new market-restaurants make delicious meals with ingredients from their own shops—for under $30.

December, 2007
Jacques Pépin’s Favorite Holiday Desserts
This master French chef creates ingeniously simple recipes that double as both holiday desserts and holiday gifts.

November, 2007
Six Steps to Reaching Gnocchi Nirvana
After 40 years of cooking, Paula Wolfert has finally perfected gnocchi. Here, six essential steps.

October, 2007
How to Cook with Wine:
A Master Class
From slow braises to quick sauces, chef Jean-Georges Vongerichten champions recipes made with wine.

September, 2007
Marcella’s Favorite Seafood Recipe
Marcella Hazan discovered salmoriglio 30 years ago. Here, she tells the story of its evolution in her kitchen.

August, 2007
Secrets of the Basque Vanguard
Chefs Juan Mari Arzak and Elena Arzak may be the most extraordinary father-daughter cooking duo in history. Here, four brilliant and delicious modern Basque recipes.

July, 2007
The Egg and I
Thomas Keller, one of the world’s top chefs, takes on one of the world’s most basic ingredients: the egg.

June, 2007
Cook Like a Pit Master
Paul Kirk, the baron of BBQ, gives the lowdown on brisket, chicken and his famous burnt ends.

May, 2007
Istanbul’s Impresario of Seafood
To her amazement, Paula Wolfert discovers revelatory seafood in a restaurant surrounded by tour buses.

April, 2007
Jacques Pépin Gets Personal
"I am what I cook," writes the master chef in his latest cookbook, which focuses on the recipes that matter the most to him. Here, an exclusive F&W preview with Jacques’s recipes, family snapshots and paintings.

March, 2007
Everyday Cooking with Jacques Pépin
When Jacques Pépin debuted his first TV series in 1982, he introduced America to simple, unpretentious, utterly delicious French dishes.

February, 2007
Provençal Comfort Food
The voluptuous daubes of Provence are among the world’s greatest stews. Paula Wolfert adapts an outstanding recipe for the American kitchen.

December, 2006
Pépin’s Perfect Choucroute
Jacques Pépin fell in love with choucroute garnie, the Alsatian sauerkraut-and-sausage classic, as a young chef in Paris—and it’s still one of his favorite winter party dishes.

November, 2006
Hunter's Guide to Cooking
Chefs Jean-Georges Vongerichten and Bryan Caswell share their best recipes for birds.

October, 2006
The Virtue of Homemade Vinegar
All you need is red wine, water, patience and a good mother.

September, 2006
The Secret's in the Syrup
Jean-Georges Vongerichten uses homemade syrups to add concentrated flavor to everything from killer cocktails to luscious sauces.

August, 2006
France's Best Pistou
Pistou is Provence's much-loved answer to pesto. Paula Wolfert shares her recipe and ways to use it.

July, 2006
Jean-Georges's Best Small Plates
Mushroom spring rolls and more great ideas from Jean-Georges Vongerichten's soon-to-expand Spice Market

June, 2006
Kebab Secrets of Gaziantep
Paula Wolfert learns why Turkey's best kebabs are so much more than just grilled meat on a stick

May, 2006
Simply Pépin
Even French chefs can play cowboy, Jacques Pépin learns in Aspen at a family lunch of pan-fried trout and griddled corn cakes.

April, 2006
A Winemaker's Perfect Easter
Star winemaker and brilliant home cook Jim Clendenen creates a lovely Easter menu with a rustic French lamb stew called navarin.

March, 2006
A Taste For Toasters
After 20 years of collecting toasters, chef Jean-Georges Vongerichten is an expert at transforming browned bread into spectacular dishes.

February, 2006
Journey to Djerba: Tunisian Chef Abderrazak Haouari
Chef Abderrazak Haouari left a career at two-star French restaurants to return home to Tunisia. Writer Paula Wolfert extols his massive talent.

December, 2005
Glorious Christmas Goose - Jacques Pépin
Jacques Pépin tells how to roast the crispiest, juiciest, most exquisite holiday goose by adapting a traditional Chinese technique.

November, 2005
Maine's Food Hero: Sam Hayward
For someone born in Ohio, chef Sam Hayward understands Maine ingredients like almost no one else. Writer Nancy Harmon Jenkins visits the man who transformed Maine's food scene and gets his best recipes.

October, 2005
Incredible Cassoulet
Cassoulet is the ultimate slow food, author Paula Wolfert admits. But there's a reward for the 48 hours of waiting: a deeply flavorful dream of a dish.

September, 2005
Jean-Georges Brings Thailand Home
At his new apartment above his latest Manhattan restaurant, Perry St., Jean-Georges Vongerichten shares his best Thai recipes.

August, 2005
State of the Union
How does chef Michael Romano of Manhattan's Union Square Cafe stay fresh? By shopping at the Union Square Greenmarket.

July, 2005
Jean-Georges, Phone Home
Jean-Georges Vongerichten is a master of four-star food, but what about the rustic dishes he grew up eating in Alsace? Vongerichten calls his mom for the recipes and shares her secrets with F&W editor Jane Sigal.

December, 2004
Giving Salad a Spin | Winter Salads
Jean-Georges Vongerichten gives Jane Sigal a class on winter salads that tosses out almost everything she thought she knew.

October, 2004
Italy's Le Marche | Fabio Trabocchi
Le Marche is a remote region of Italy where fishermen haul in netfuls of branzino and shepherds roast meat over hay. A native son returns to his roots.

July, 2004
Tart Smart
Jacques Pépin offers tips for homemade puff-pastry dough, the secret to his favorite summer tart.

June, 2004
Four-Star Steak
A superstar chef inspired by Asia and France dresses up All-American steak in five quick and sophisticated ways.

May, 2004
Hero of the Spanish Revolution | José Andrés
José Andrés helped create the Spanish food boom in America. On a trip to his native Asturias, he enjoys a hero's welcome and finds inspiration for the six recipes here.

March, 2004
Jacques' Low-Tech Love | Ode to a Food Mill
Ignoring high-tech gadgets, a chef lauds the old-fashioned food mill and uses it to make a rustic tomato sauce and creamy onion flans.

February, 2004
Friends and Pho | Asian Street Food Inspirations
To find inspiration for his brilliant cuisine, a star chef goes on a search for Asia's best street food.

January, 2004
Vegas-Style New Year's Eve
Lobster in Pinot Noir sauce, from a star chef with Vegas plans, is as opulent as a high-roller's suite.

December, 2003
Puck's Christmas
The überchef invites us into his kitchen as he prepares a feast of creamy chestnut soup and beef stew cooked in wine.

November, 2003
Mushrooming Interest
Pancetta-wrapped porcinis and more, from an innovative French chef who was practically weaned on mushrooms.

May, 2003
Spring Forward
With the simple spring menu here, chef Paul Bertolli gives a sneak preview of his book, "Cooking by Hand."

February, 2003
Slow Food
Braising is not for the impatient. These recipes for tender, slow-simmered meats—brightened with unexpected flavors—are worth the wait.

November, 2002
For the Birds | Innovative Stuffings
An exceptional French chef creates his own delicious versions of Thanksgiving stuffing.

September, 2002
A Singular Sensation | Summer Vegetable Recipes by Jean-Georges Vongerichten
The only thing late-summer vegetables really need, to make them even more remarkable, says a french chef, is one ingenious twist.

March, 2002
Pulp Romance
A French chef enamored with Asia shows his passion for cooking with orange, lemon and grapefruit.

August, 2001
The Edible Flower
In his restless search for new flavors, one chef discovers the power of the petal.