July, 2009

Jacques Pépin’s Perfect Summer Party

Jacques Pépin is a generous chef and a fierce boules competitor. He shows both sides of his personality at a Sunday-afternoon potluck he hosts in Connecticut.

April, 2009

Master Cook: Jean-Georges Vongerichten’s Take on Tenderloin

From slow roasting to sous vide, Jean-Georges Vongerichten shows that the secret to perfect beef tenderloin isn’t just searing it, but infusing it with flavor.

December, 2008

Pressed Caviar: The Last Undiscovered Indulgence

Pressed caviar has fallen into obscurity. Jacques Pépin hopes to spark a revival.

November, 2008

Maria Helm Sinskey’s Secrets to Homemade Ricotta

The only thing easier than making ricotta is cooking with it. Maria Helm Sinskey shows how to do both.

October, 2008

Strategies for Cooking with Cheese

Whether in a rich tart or crisp biscotti, cheese transforms these recipes by chef Terrance Brennan.

October, 2008

Terrance Brennan’s Quick Cheese Guide

September, 2008

Jacques Pépin’s Fast Favorites

How do you roast a chicken in half the time? Here, smart shortcuts from the new book Jacques Pépin More Fast Food My Way.

September, 2008

Ferran Adrià

A 30-second guide to 30 years in food history: Spanish chef Ferran Adrià.

June, 2008

How To Make Ice Cream Like an Artisan

Jeni Britton experimented with more than 75 batches to create the super ice cream recipes here.

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.