Serves 2

For a taste of: Argentina Try this cookbook: Seven Fires: Grilling the Argentine Way Chef Francis Mallman delves into...

This soda-fountain favorite has become a best seller at restaurants like the CommonWealth, a gastropub in Washington,...

Sarah Woodward, an English food and travel writer, brings traditional French cooking to life in her book The Food of...

Izakaya Ten in New York adds kimchi, the pungent Korean condiment, to a pork stir-fry. Fresh pork belly, available at...

Challenged to invent a sandwich during Top Chef, Harold Dieterle came up with this unexpectedly delicious combination...

Stuart Brioza likes to use juicy lamb loin chops here, but you can also use less expensive steaks cut from the leg, o...

This is the ultimate one-skillet meal because the pork, squash and buttery balsamic sauce all cook in the same pan.

This quick cake was inspired by New Orleans praline candies, which are made with pecans and caramelized brown sugar. ...

Chef Stuart Brioza, from San Francisco's Rubicon restaurant, has a secret to the fantastic pesto he serves with s...

Stuart Brioza has a brilliant way of preparing brussels sprouts: Rather than cook them whole, he thinly slices them, ...

Instead of steaming or boiling broccoli, Stuart Brioza roasts it to bring out its sweetness, then serves a generous p...

The Good News Dr. Andrew Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi ...

This recipe makes a strong argument for using fresh bread crumbs. Unlike store-bought ones, which can be powdery, fre...

This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski...

This lemony, crunchy, celery-studded salad is a Greenlaw family picnic staple. The best thing about it? There's n...

Tortillas de patata, fluffy potato omelets cooked on both sides, are among Spain's signature dishes. Ferran Adri&...

Sylvie Chantecaille loves the fragrance of orange-flower water so much she not only adds it to this refreshing cockta...

This unusual bread-pudding soufflé, flavored with raisins and topped with a silky bourbon sauce, is as custardy ...

This pasta is very adaptable. Canned clams or squid can replace the tuna, and the pancetta or bacon is optional, but ...